Candied Jalapenos
This is part 2 of the time my wonderful neighbor gave me a ton of fresh jalapenos… I made Cheesy Stuffed Jalapenos with Candied Bacon first, and then these sweet and spicy Candied Jalapenos.
I love candied jalapenos on nachos, tacos, wraps, sandwiches, and burgers.
But my favorite way is on a piece of french bread with some goat cheese or cream cheese.
And topped with the Candied Jalapenos…YUM!
I am a wimp when it comes to touching a raw jalapeno, wearing plastic gloves, and even safety goggles.
I cut the stem and bottom from each jalapeno, then cored it to remove the seeds and white parts with the handle of a plastic spoon.
Since my hands were busy I asked my 7 year old to take this picture for me to show you 🙂
Just put the handle into the jalapeno twist and turn, and pull out the seeds and white parts.
Some of the seeds I left for some heat, and once they were all cored I just sliced them up.
.
2/3 cup apple cider vinegar and 2 1/2 cups of sugar go into a saucepan and bring to a boil.
Be super careful because it might bubble over, if it does look like it will bubble over remove the saucepan from the heat.
Whisk this mixture until it starts to boil and add the jalapenos right away and reduce the heat to low.
Simmer 8 to 10 minutes and let cool.
Once they are cool, transfer them to 2 pint size mason jars and store in the fridge for up tp 6 weeks…
…if they last that long 😉
.
These are the Cheesy Stuffed Jalapenos with Candied Bacon I mentioned earlier.
Also Fresh and Easy Homemade Salsa
And Sweet Pickled Red Onions you may enjoy just as much as these Candied Jalapenos.
.
Top these on nachos like Cast Iron Steak Nachos
.
Or Chicken Bacon and Candied Jalapeno Quesadillas
.
Traeger Fireball Whiskey Bacon
.
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Candied Jalapenos
A sweet and spicy topping for salads, nachos, tacos, wraps, or tostadas
Ingredients
- 2 pounds jalapenos
- 2/3 cup apple cider vinegar
- 2 1/2 cups sugar
- 1/2 Tbsp kosher salt
- 1 tsp celery seed
Instructions
-
Slice the stem and bottom off of each jalapeno. Core the jalapeno, removing most of the seeds and white parts using the handle side of a spoon. (See example above in post). Highly recommended to wear plastic gloves and protective eye glasses when handling jalapenos.
-
Slice each jalapeno into rings.
-
In a saucepan combine apple cider vinegar and sugar. Whisk over high heat until it comes to a boil, watch carefully so it does not bubble over. If it starts to bubble over remove from heat. Add the jalapenos to this mixture and reduce heat to low. Simmer, stirring occasionally for 8 to 10 minutes.
-
Let this mixture cool and spoon into 2 pint size mason jars. Store in the fridge up to 6 weeks.
My new cookbook is now available, check it out HERE!
One Comment
Pingback: