Relish Archives – Sarah’s Simple Solutions

My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!

Candied Jalapenos

Great served over cream cheese on a cracker

Course Appetizer, Party Food, Relish, Snack

Cuisine Tex Mex

Keyword jalapenos

Servings 5 one cup jars

Author stevens1951

Equipment

1 water bath canning pot
5 one cup jars with lids and rings
1 stainless steel dutch oven or pot
1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
1 large tong

Ingredients

3 pounds jalapeno peppers or a combination of peppers firm and washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp granulated garlic
1 tsp cayenne optional

Instructions

Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
Slice peppers and place in stainless steel pot.
Add all ingredients except sugar and cook 10 minutes until peppers are tender.
Add sugar and stir over low heat until dissolved.
Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
Make labels for jars and store at room temperature.

Notes

I like to dress up my jars by making Avery Labels at avery.com. The labels shown are Avery 22855.

I weigh out my peppers and adjust the recipe accordingly.

For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning

When the garden starts producing and the cucumbers are prolific, I make this recipe to keep in the refrigerator. It’s perfect with any meal and especially great with sandwiches and salads.

Southerners like sweet pickles with the summer bounty from the garden. I gave a jar to my neighbor telling him it would last about a week and a half in the refrigerator. He later told me I was wrong. They only lasted a day. Keep this recipe going all summer and you will use up that bounty of cucumbers plus make a few neighbors happy. Enjoy!