over the winter months, i got hooked on this awesome recipe of Cowboy Candied jalapeños. its a whole lot of sweet followed by a kick butt heat !
perfect for your burgers, dogs, chops or even just cheese and crackers !
enjoy ! here's the how to for you to give it a try too.
I based m recipe off this site. there are many different ones out there, so you do you.
www.thechunkyc...
makes 16 mason jars at 125mls each.
Candied Jalapenos are the perfect combination of sweet and spicy!
Prep Time20minutes mins
Cook Time25minutes mins
Total Time45minutes mins
Ingredients
• 1 1/2 lbs fresh jalapenos (about 30 peppers)
• 1 cup apple cider vinegar
• 3 cups granulated sugar
• 1 tsp garlic powder
• 1/4 tsp ground turmeric
• 1/4 tsp celery seed
Instructions
• 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.