sides/ vegetarian

Candied Jalapeños

candied jalapeños

I feel like every time I go out back, there are more jalapeños popping up in my garden. They are going crazy right now and there are a ton of new buds forming as well. They have different heats at different stages and our favorite right now is when it’s transitioning from green to red.  That almost purplish-brown color is so flavorful, and packs a little kick.

candied jalepenos_0001

candies jalapeños

With all the peppers, I thought these Candied Jalapeños would be the perfect canning project.  The combination of sweetness and heat makes for a great condiment!  Add it to your burgers, fish, nachos, sandwiches… so many things to do with it.  And don’t throw out any left over liquid.  This is great as a marinade on veggies, fish, chicken or even as a dressing.

To my peppers, I added tons of garlic from Gamma Farms and a few cayenne (for even more heat) from Kenter Canyon Farms.

candied jalapeños

Slice the peppers into 1/4″ pieces, mince the cayenne and slice the garlic cloves as thinly as you can, then combine.

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candied jalepenos_0005

candied jalapeños

candied jalapeños

Mix all the dry ingredients (plus minced cayenne peppers) with the vinegar and bring to a boil, then simmer.

candied jalapeños

While that boils, pack the pepper mixture into two hot pint jars, leaving about 1/4″ free on top.  PACK THEM IN – my not so subtle tip.  Ladle the liquid on top.

candied jalapeños

candied jalapeños

And viola, awesomeness in a jar!

candied jaalapenos

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candied jalapeños

I added a layer of the Candied Jalapeños to the top of these veggie nachos I made for my family. I used my favorite, amazing, locally produced chips called Chica’s Corn Chips. They are thick but light and flakey at the same time.  They taste homemade!  I buy them at Jim’s Market and you can find them here as well.  On top is just a layer of soyrizo and cheese.  After broiling for a few minutes I added the Candied Jalapeños on top.  Yum!!!!

Candied Jalapeños

2 pints

Candied Jalapeños

Ingredients

  • 1 lb jalapeño peppers, cut into 1/4" slices
  • 1 cup thinly sliced garlic
  • 2 cayenne peppers, minced
  • 3 1/2 cups sugar
  • 1 1/4 cups red wine vinegar
  • 1/4 tsp salt
  • 3/4 tsp mustard seed
  • 3/4 tsp celery seed
  • 1/2 tsp ground turmeric

Instructions

  1. Place the jalapeños and garlic in a bowl and stir to combine.
  2. In a large sauce pan, bring sugar, vinegar, seasonings and cayenne's to a boil. Reduce heat and simmer uncovered for 5 minutes.
  3. Meanwhile, pack the jalapeño mix into two hot, one-pint jars to within 1/2" of the top.
  4. Ladle hot liquid over pepper mixture, leaving 1/2" head room, remove air bubbles and top off liquid if needed.
  5. Wipe rims, center lids and screw on bands until finger-tip tight.
  6. Place jars into canner with simmering water, making sure they are completely covered with water.
  7. Bring to a boil, process for 15 minutes. (Or 10 minutes for half pint pars.)
  8. Remove jars and cool.
http://farmtotablela.com/candied-jalapenos/

*recipe inspired from Country Woman Magazine
 

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17 Comments

  • Reply
    Jen
    October 26, 2014 at 10:41 am

    These were great. My husband & father couldn’t eat these fast enough. Really good as a relish on burgers

    • Reply
      Farm to Table
      October 26, 2014 at 2:44 pm

      Hi Jen, Yep, these are awesome on burgers! And perfect on nachos for football season. Also, save the ‘juice’ and use it as a marinade.

  • Reply
    Michelle
    November 13, 2014 at 12:56 pm

    Possible to can these in a pressure cooker not canner? Do I follow the same cooking times listed? Thanks!

    • Reply
      Farm to Table
      November 19, 2014 at 8:49 am

      Hi Michelle. Great question…I would follow a canning recipe as is. With the longer cook time and higher heat of pressure canning,the jalapeños would most likely become too mushy to enjoy.

      • Reply
        Michelle
        November 19, 2014 at 9:42 am

        Thanks. I’ve never done any type of canning before. Do I need special equipment or can I just use a large pot and submerge in water? Thanks so much!!

  • Reply
    Farm to Table
    November 19, 2014 at 11:31 am

    You want a pot big enough to be able to cover the jars with water. And you also want to make sure the jars aren’t sitting on the bottom of the pot as you want water circulating under the jars as well. As long as you have something that will work, then you don’t need to buy anything special. You can see more on basic canning on this first post of a canning series I’ve been doing: http://farmtotablela.com/can-academy-series-1-12/ And i’m sure with a quick search on the internet, tons of other articles will pop up for more guidance. Hope this helps. 🙂

  • Reply
    CAS
    November 26, 2014 at 7:14 am

    The recipe looks fabulous and I will try it with my jalapenos next summer. One observation, you say “mix all the dry ingredients (plus minced cayenne) with the vinegar… then simmer” and then later you say “place the jalapenos, garlic and cayenne in a bowl…. then pack in jars”. My guess is both methods will work equally well, right? FYI – protocol for canning regular pickled jalapenos is in a hot water bath, 10 minutes for half pints and 15 for pints.

    • Reply
      Farm to Table
      November 26, 2014 at 9:22 am

      I love my readers! Thanks for catching my little glitch. You’re right though, you could certainly add the cayennes to the other peppers but as you’ll see within the body of the post with the photos, I did indeed add them to the vinegar mixture. I think this adds a nice heat to the brine. I fixed the recipe outline and also added info for the half pint, just incase readers do the smaller jars as well. Enjoy!

  • Reply
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  • Reply
    Lisa
    July 1, 2017 at 4:51 pm

    How long do we wait before eating them?

    • Reply
      Farm to Table
      July 2, 2017 at 3:39 pm

      Hi Lisa. You can eat them right away (I certainly have!!!) But if you have the patience to wait a week or so for them to marinade a bit longer, that would be good too.

  • Reply
    Lisa
    July 1, 2017 at 4:52 pm

    Can I just put them in the refrigerator and skip the hot water bath?

    • Reply
      Farm to Table
      July 2, 2017 at 3:40 pm

      Yep, you sure can. You’ll need to eat them within about two weeks though. 😊

  • Reply
    Cindy
    September 5, 2017 at 12:20 pm

    Hello
    Would I be able to substitute apple cider vinegar for the red wine .
    I’m excited to try these and I don’t want my first attempt to mess around with the recipe but I have no red wine vinegar I thought I did all I have is Apple cider and I’ve got my ingredients already

    • Reply
      Farm to Table
      September 5, 2017 at 12:38 pm

      Hi Cindy, Apple cider vinegar can be used for sure. You need to make sure it is 5% acidity though (as with any vinegars you are going to use for preserves). It will alter the taste a bit but it is a mellow vinegar so it won’t alter it in a bad way, just different. Let me know how it goes! 😊

  • Reply
    Candied Jalapeños – Sustainable, organic living | Organic Living
    September 12, 2017 at 6:41 pm

    […] With all the peppers, I thought these Candied Jalapeños would be the perfect canning project. The combination of sweetness and heat makes for a great condiment! …read more       […]

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