Candied Sweet Heat Pickled Jalapeno Recipes

CANDIED JALAPENOS

Steps:

• Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
• To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
• Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
• Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
• Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
• Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
• Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.

CANDIED JALAPENOS

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!

CANDIED SWEET HEAT PICKLED JALAPENO RECIPE

Steps:

• In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
• Reduce heat and simmer for 5 minutes.
• Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
• Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
• Turn heat up for the remaining syrup and bring to a full rolling boil.
• Boil for 5 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
• Insert a knife into each of the jars two or three times to release any trapped pockets of air.
• Add more syrup if necessary. (*see notes for leftover syrup)
• Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
• If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
• Use proper canning procedures to store at room temperature for longer periods of time.
• To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

CANDIED JALAPENOS - QUICK PICKLE RECIPE

Steps:

• Make a spice sachet by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
• Combine the brine ingredients in a medium pot and bring to a boil over medium-high heat. Place the bouquet into the pot with the pickling liquid; simmer covered for 35 minutes.
• Turn off the heat and allow it to cool for about 5 minutes.
• Remove the bag of spices and discard.
• Meanwhile, use a sharp knife to slice off the stems of the jalapeno and discard. For milder slices, remove the seeds and veins. (Wear gloves to protect your hands)
• Place the jalapeno slices inside of a 1-quart canning jar or 2-pint size glass canning jars with lids. Pour the warm brine into the jar(s) over the jalapenos. Wipe down the outside of the jar and the rim, if necessary. Let the jar(s) cool completely before sealing the jar with the lid and ring.
• Refrigerate the jalapenos at least a week before using. You can enjoy candied jalapenos for up to 3 months sealed tightly in the refrigerator.

CANDIED JALAPENOS

Steps:

• Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.