Sweet, tangy, and with a delightful kick – once you experience the magic of Candied Jalapeños, you’ll find it impossible to revert to ordinary pickled versions. Prepare for an incredibly addictive flavor journey!
Are you a fan of bold flavors with a hint of heat? Then these Candied Jalapeños are about to become your new obsession! If you’re always seeking that perfect balance of sweet and spicy, you’ll also adore our Spicy Deviled Eggs or this rich Spicy Sausage Dip.
Discovering the Sweet Side of Spice: My Canning Journey
When my husband and I first settled into our new home after getting married, we shared a common dream: to cultivate a bountiful garden overflowing with fresh produce. Our backyard offered a generously sized plot, perfect for realizing this aspiration. Eagerly, we planted a variety of vegetables, herbs, and, of course, a healthy crop of peppers. While it was just the two of us at the time, our ambition quickly outgrew our immediate needs; that garden could have easily fed five times as many people! Faced with this abundance, I decided to delve into the art of canning. My mother had canned when I was a child, and my husband’s parents were seasoned experts. Surely, I thought, I could master this skill too.
My initial foray into canning was enthusiastic, but I soon encountered a common challenge. Once the jars were sealed and stored, they often sat untouched in the pantry. The truth was, I hadn’t quite figured out how to incorporate these canned goods into our daily meals effectively. After that first year, the canning jars and equipment were relegated to storage, and my enthusiasm waned.
A Game-Changing Cookbook: Not Your Mama’s Canning Book
This is why, when I first heard about Rebecca Lindamood’s brilliant cookbook, Not Your Mama’s Canning Book, I was instantly captivated. This book is a true departure from traditional canning guides. Rebecca, the creative mind behind the popular blog Foodie with Family, offers a fresh perspective. Her book not only provides modern canning recipes but, crucially, also includes innovative recipes specifically designed to utilize those canned creations. It’s a genius concept that addresses the very problem I faced. Suddenly, my primary excuse for avoiding canning had vanished, replaced by a renewed sense of excitement and possibility.
The Irresistible Allure of Candied Jalapeños
The journey to sharing this recipe has been a long time coming. I initially made these Candied Jalapeños back in August, following Rebecca’s recommendation to let them mellow for at least two weeks, ideally a month, for the full depth of flavor to develop. I wanted to ensure I experienced them at their peak. However, life intervened with the busy holiday season, followed by preparations for a big move. As a result, it has taken me much longer than anticipated to share this incredible recipe and the inspiring cookbook with all of you.
During my first pregnancy, I didn’t have many wild cravings, but one thing I absolutely couldn’t get enough of was jalapeños – specifically, pickled jalapeños. I’d add them to everything: breakfast, lunch, and dinner. While that intense craving has softened over the years, my love for them hasn’t. I still maintain a steady supply of pickled jalapeños in my fridge, a testament to my enduring affection for their zesty kick.
However, I must admit, regular pickled jalapeños now have some serious competition. Move aside, my old friends, because you’ve been wonderfully usurped by these spectacular Candied Jalapeños. Seriously, if you cherish that captivating interplay of sweet and spicy, these will be devoured like candy. Their unique flavor profile is truly a game-changer, elevating any dish they accompany.
I had been longing to try making these ever since I first encountered Rebecca’s Candied Jalapeños recipe on her blog. My delight was immense when I discovered they were included in her cookbook, making it the very first recipe I eagerly tackled. This recipe proved to be everything I hoped for and more, a perfect blend of bold flavors and surprising sweetness.
Canning for Beginners: Your Gateway to Homemade Delights
If you’re new to the world of home canning, these Candied Jalapeños are an absolutely fantastic starting point. The process is remarkably straightforward, the ingredients are inexpensive, and the results are, as previously mentioned, incredibly addictive. As we settle into our new home, I’m already planning our next garden, and you can bet jalapeños will be a prominent feature. My goal is to ensure a continuous supply so I can keep a steady stock of these delightful candied peppers on hand at all times.
Rebecca’s book suggests innovative ways to enjoy these Candied Jalapeños, from adding them to an elegant antipasto platter to using them as a vibrant topping for tortilla soup. While I love these ideas, my personal favorite way to savor them so far (besides sneaking spoonfuls straight from the jar!) has been on pizza. Imagine: savory Canadian bacon, sweet pineapple, and the unexpected zing of candied jalapeños – it’s a flavor combination that has quickly become a new household favorite!
Embracing home canning can transform your culinary adventures, and with “Not Your Mama’s Canning Book,” you’re well on your way to becoming a kitchen rockstar, creating unique and delicious preserves that will impress everyone.
Unleashing the Versatility: More Ways to Enjoy Candied Jalapeños
Beyond snacking straight from the jar or topping your favorite pizza, these candied jalapeños offer endless culinary possibilities. Their unique sweet-spicy profile makes them an exceptional condiment and ingredient. Consider them a secret weapon in your pantry, ready to elevate a variety of dishes with their distinctive flavor. Here are even more creative ways to incorporate these delightful preserves into your meals:
- Elevate Your Sandwiches: Slice them thinly and add a layer to your next burger, grilled cheese, or pulled pork sandwich. The sweetness cuts through rich meats, while the heat provides a zesty contrast.
- Savory Appetizers: Pair them with cream cheese and crackers for a simple yet sophisticated appetizer. They also make a fantastic addition to charcuterie boards, offering a bright, spicy element alongside cheeses and cured meats.
- Breakfast Boost: A few slices on a breakfast taco or scrambled eggs can wake up your palate and add an unexpected gourmet touch to your morning meal.
- Grilling Companion: Serve them alongside grilled chicken, pork, or even fish. The sweet and tangy brine complements smoky flavors wonderfully.
- Salad Sensation: Roughly chop them and sprinkle over a green salad, especially one with a vinaigrette dressing. They add texture, tang, and a pop of heat.
- They would go great on these Smoky Tex-Mex Sloppy Joes, adding a bright, zesty counterpoint to the rich, savory filling.
- They would also make a great addition to these Smoky Pork BBQ Sandwiches, cutting through the smokiness with a sweet and spicy kick.
- They would add a great twist to these Jalapeno Stuffed Taco Soft Pretzel Sticks, enhancing the jalapeño flavor with a delightful candied sweetness.
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Candied Jalapenos
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Ingredients
- 3 pounds fresh, firm jalapeño peppers washed
- 2 cups cider vinegar
- 6 cups granulated sugar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
Instructions
- Carefully remove the stems from all of the jalapeños. It is highly recommended to use disposable rubber or latex gloves during this step to protect your hands from the chili oils. Once stemmed, slice the peppers into uniform 1/8 – to 1/4-inch rounds. Set them aside.
- In a large pot, combine the cider vinegar, granulated sugar, granulated garlic, ground cayenne pepper, turmeric, and celery seed. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat and simmer gently for 5 minutes. Add the prepared jalapeño slices to the pot, bring the mixture back to a full boil, and continue to boil vigorously for exactly 4 minutes. Using a slotted spoon, carefully transfer the cooked peppers into clean, sterile canning jars, filling each jar to within 1/4-inch of the top rim.
- Increase the heat under the remaining syrup in the pot and bring it to a rolling boil again. Boil hard for 6 minutes. Carefully use a ladle to pour the boiling syrup over the jalapeños in the jars, ensuring they are fully submerged. Insert a cooking chopstick or a thin non-metallic utensil to the bottom of each jar a few times to release any trapped air pockets. If needed, add more boiling syrup to maintain the 1/4-inch headspace. Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal, then place lids and fasten bands appropriately.
- Place the filled jars into a canner, ensuring they are covered by at least 2 inches of water. Bring the water in the canner to a full, rolling boil. Once boiling, set a timer for 10 minutes for half-pint jars or 15 minutes for pint jars. After the processing time, use canning tongs to carefully transfer the hot jars to a cooling rack. Allow them to cool, undisturbed, for 24 hours. When completely cool, wipe the jars clean with a damp washcloth and label them with the date.
- For the best flavor development, allow the candied jalapeños to mellow for at least 2 weeks, but preferably 1 month, before opening and enjoying. This resting period significantly enhances their sweet and spicy balance.
Recipe Notes:
Recipe adapted from Not Your Mama’s Canning Book.