Canning Love: Candied Jalapenos


| 10/18/2011 1:48:26 AM


Tags: candied jalapenos, peppers, jalapenos, Sherry Leverich Tucker,

As a killing frost approaches we scramble to harvest what we can of summer vegetables that would shrivel and die after being glazed with an icy coat. Peppers that survive summer heat always seem to become prolific producers as the weather cools. With scads of peppers to preserve, this recipe for candied jalapenos that can be modified to use with a mixture of peppers is not only beautiful, but delicious!jalapenos cut up 

Gotta Love Those Peppers! 

Peppers are such a treat to have. We are so fortunate to have so many varieties available for us to grow. They are easy to grow and provide so many beautiful flavors, colors and textures to dishes ranging from rice to entrees, dips and casseroles. As long there is patience to let them fully ripe to their brilliant colors of reds, yellows, and oranges they can impart a bright rainbow to any recipe they are used for.

This is why I love this recipe for candied jalapenos. A jar of these peppers looks like jewels and becomes a centerpiece of appetizing appeal when brought out and sat on the table for any meal. Candied jalapenos are good on a variety of foods, but if you are a pepper eater, you might just eat a whole jar alone in one sitting!

I need to make a confession before going on any further. I'm kind of a softy, I mean, I just can't take the heat of straight jalapenos (especially if there are seeds!). It is embarrassing to admit, but it's true. If I eat too many jalapenos my tongue goes completely numb and I can't taste anything. I truly love jalapeno flavor, though. My remedy for this is to cut the amount of jalapenos in the recipe and use other sweet peppers in their place. I use ripe and unripe banana peppers, Anaheims, mini-bells or whatever peppers are available and need to be used. I like my candied jalapenos to be as large of a mixture of colors as possible, but other color schemes would work just fine. 


 Precaution, Please! 

sherry tucker
8/27/2012 1:06:44 PM

Awesome! Thanks for the note about adding ginger!


randyellen nolle
8/25/2012 10:49:18 PM

I tried it..very quick and easy....I did, howeve,r change the seasoning to ginger and it made it tangy..no cloves or tumeric or celery seed. It is very HOT! I even canned (water bath) the extra juice it was so spicy for the next batch. I hit the Farmers Market today for all varieties of fresh peppers hot and sweet and will make more tomorrow!


bryan finley
10/18/2011 6:34:24 PM

I like your recipe, maybe this tip will help get the pepper off your hands, with wet hands use a tea spoon of liquid hand soap then add a tea spoon of salt on top of that, rub and wash your hands together as you normally would. What you are doing is using water soluble crystals that will exfoliate your skin removing any residue or smell. If you have a cut use sugar. I think you will like how it makes your skin feel too.





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