This delicious candied jalapenos snack recipe is absolutely mind blowing. They are mouth-wateringly good; hot, tangy, sweet and crunchy. In short, very addictive!
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Everyone loves pickled jalapeno peppers. They’re hot and tangy, and taste great on top pizzas and in salads.
How about candied jalapenos?
Candied jalapenos are gloriously good in sandwiches, on top of pizzas and mixed into salads. They are delicious chopped up on baked beans, or slipped into tacos. You can eat them on top of cream cheese on crackers. You can use the syrup to flavor meat on the grill.
You can make them yourself, very easily and can them as well. Since jalapenos are low in acidity, you need to add either vinegar or lemon to acidify them. Granulated sugar gives them the sweetness.
The internet is bursting with recipes, with variations on added ingredients.
So ready to try your hand at it? You can store these in the refrigerator for up to 3 months. If you want to keep them at room temperature you will need to can them. Whatever you do, make a lot. These are addictive, and you’re sure to have family and friends clamoring for more.
Around 3 pounds of jalapeno peppers
cloves of garlic
Wash and wearing gloves, remove the stems from all of the jalapeno peppers. Slice the jalapenos into 1/8 inch or ¼ inch rounds.
Add all the ingredients to a pan, bring to a boil, reduce heat and simmer for 5 minutes.
Cool and store in fridge, or can.
Add the pepper slices and simmer for 3 minutes. Use a slotted spoon to transfer the peppers slices and place them into clean canning jars 1/4 inch top of the mason jar.
Bring to a boil for 6 minutes.
Using a ladle to pour the hot candied jalapeno syrup into the mason jars over the jalapeno slices.
Wipe the rims of the jars with a clean paper towel and add lid.
Place jars in a canning pot and add water 2 inches above the mason jars. Bring the water to a full boil. When at a full 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.
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