Candied Jalapenos: A Sweet and Spicy Treat
Candied jalapenos are a delicious and addictive snack that can be enjoyed on their own or used as a topping for various dishes. They are surprisingly easy to make and can be canned for long-term storage, ensuring you have a supply of these spicy treats whenever you need them.
Here's what you'll need:
Ingredients:
- 1 pound jalapeno peppers, stemmed and sliced
- 2 cups granulated sugar
- 1 cup white vinegar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of red pepper flakes (optional)
Equipment:
- Large saucepan
- Canning jars (pint size)
- Canning lids and rings
- Jar lifter
- Large bowl with ice water
- Canning funnel
Instructions:
1. Prepare the jalapenos:
- Wear gloves! Jalapenos are spicy, and you don't want to rub your eyes after handling them.
- Slice the jalapenos into 1/4-inch thick rounds. Remove the seeds for a milder flavor, or leave them in for a spicier kick.
2. Make the brine:
- Combine the sugar, vinegar, water, cinnamon, cloves, nutmeg, and red pepper flakes (if using) in the saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves.
3. Can the jalapenos:
- Prepare your jars. Sterilize the canning jars and lids by boiling them in water for 10 minutes.
- Add the jalapeno slices to the boiling brine and simmer for 10 minutes, or until they are tender.
- Use a slotted spoon to transfer the jalapenos to the sterilized jars, leaving 1/2 inch of headspace at the top.
- Pour the hot brine over the jalapenos, leaving 1/4 inch of headspace.
- Wipe the jar rims clean with a damp cloth.
- Place the lids and rings on the jars, tightening them firmly.
4. Process the jars:
- Water bath canning: Place the jars in a large pot filled with enough water to cover them by at least 1 inch. Bring the water to a boil, then reduce heat to a simmer and process the jars for 10 minutes.
- Remove the jars from the water bath and let them cool completely. You should hear a "pop" as the lids seal.
5. Store the candied jalapenos:
- Once the jars are cool, check for proper sealing. The lids should be concave (pressed inward).
- Store the sealed jars in a cool, dark place for up to a year.
Tips for success:
- Don't be afraid to adjust the spice level! Use more or fewer seeds, or add more red pepper flakes for a hotter flavor.
- Use fresh jalapenos for the best flavor.
- If you don't have a canning pot, you can use a large stockpot. Make sure the water level covers the jars by at least 1 inch.
- Candied jalapenos make a great gift!
Enjoy!
Serving Suggestions:
Candied jalapenos are a versatile snack that can be enjoyed in many ways:
- On their own: They make a delightful sweet and spicy snack.
- As a topping for burgers, hot dogs, sandwiches, and pizzas.
- In salads and wraps.
- Chopped into salsas and dips.
- Added to cheese plates and charcuterie boards.
Storage:
- Once canned, store candied jalapenos in a cool, dark place for up to a year.
- Once opened, store candied jalapenos in the refrigerator for up to a week.
Safety:
- Always use proper canning techniques to ensure the safety of your food.
- Follow the recipe carefully, and don't skip any steps.
- Do not use jars with chips or cracks.
- If a jar doesn't seal properly, discard it.
Get creative with your flavors!
Try adding different spices or herbs to your candied jalapenos, such as:
- Garlic powder
- Onion powder
- Chipotle powder
- Ginger
- Lime zest
The possibilities are endless!
With a little effort, you can create delicious, homemade candied jalapenos that will be a hit with friends and family.
