Crispy, Cool, Spicy Cucumbers
Tau Yu Bak, Pork Belly Braised in Soy Sauce

Candied Jalapenos

 Tangy, sweet and spicy jalapenos, what more could you ask for



I’m hoping I can wait the recommended two weeks before eating them.


In the meantime, I’m enjoying the extra syrup now. Think a nice glaze on salmon, or poured over cream cheese as an appetizer, the possibilities are endless

 Get out your rubber gloves and let’s start slicing up some peppers.


Yes, I know, these peppers are not the plumpest, freshest, peppers, but heck, I'm not going to throw them out, so why not use them in this recipe.

I'm like a jalapeno pepper, I might be slightly wrinkled, but I"m still "hot stuff" ;-)


You’ll need to assemble the peppers, vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper. You’ll also need sterile canning jars.


 After you’ve washed and sliced the peppers into coins,


bring the cider vinegar, sugar,


turmeric, celery seed, granulated garlic and cayenne pepper



to a boil.



Add the pepper slices and simmer for exactly 4 minutes.


Using a slotted spoon, transfer the peppers to a clean sterile canning jar. Fill to within ¼ inch of the upper rim of the jar.


Turn up the heat under the pot to medium high and bring the syrup to a full rolling boil; boil hard for 6 minutes, watching carefully so it won’t boil over.


Use a ladle to carefully pour the boiling syrup over the jarred jalapenos.


You’ll probably have some syrup leftover, that’s pure gold in that jar.

 I'm thinking the next time I make this, I'll add some veggies to it also, kind of like a Giardiniera.

Here's the recipe I used.

@@@@@ Now You're Cooking! Export Format

Cowboy Candy Jalapenos

appetizers, relishes/preserves

3 pounds fresh jalapeno peppers; sliced 1/8 inch rounds
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoons turmeric
1/2 teaspoons celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or, in short, don’t toss it out!

To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Description These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you'll find all sorts of places to stash them-sandwiches, potato salad, grilled meat, and pasta, just to name a few Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!

Notes:  Tasty Kitchen

** Exported from Now You're Cooking! v5.91 **

 And that's that