My Lime Green Kitchen

Posts Tagged ‘Jalapeno Peppers’

Candied Jalapenos

* 3 pounds fresh jalapeno peppers, sliced about 1/4″ thick
* 2 sweet onions, sliced about 1/4″ thick
* 2 cups cider vinegar
* 6 cups granulated sugar
* 1/2 teaspoon turmeric
* 1/2 teaspoon celery seed
* 3 cloves garlic, chopped

I do not remove the seeds from the jalapenos but I slice them, then put them in a colander and rinse them, using the sprayer on my sink so it has a bit of pressure. This rinses some, but not all of the seeds away.

In a large pot, bring cider vinegar, sugar, turmeric, and celery seed to a boil. Reduce heat and simmer for about 7 minutes. Add the pepper, garlic and onions. Once they begin to simmer again, set the timer for 5 minutes. Once the timer goes off, using a slotted spoon, remove the peppers/onions to canning jars. Fill to 1/2″ from top. You should get 5 pints.

Raise the heat under the syrup and boil for 8 – 10 minutes. Pour the syrup over the peppers, to within 1/4″ of the top of the jar. Clean the tops of the jars, and use the 2 piece lids to seal. Process in water bath canner for 15 minutes (for pints).