Oh my, we are in love with these. A very sweet lady who is a fan of the blog, and has her own farm (much farther along than us) sent this to us recently.
It's a jar of homemade Candied Jalapeños.
It's a jar of homemade Candied Jalapeños.
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| Candied Jalapeños |
I've had some before but they were way too hot.
These were just perfect!
Sweet, spicy, pickle-y (sometimes you have to make up the right word, ha) and just the right amount of heat. We love that she used green AND red jalapeños, it makes for a vibrant display in the jar and on the plate.
Speaking of plate...
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| Candied Jalapeños with cream cheese and crackers |
...there is nothing like having them served on top of cream cheese with some crackers (in this case, Triscuits). OH. MY. GOSH. They were so good.
Anyone have any good recipes?
Can they be canned in a water bath and put up?
Oh, I would LOVE the recipe. Please??
ReplyDeleteCheck below, she posted, it, yay. I will cook some for us and will update with a new post showing step by step when I make them. They were delicious!
DeleteI am not a fan of hot, but you are right--those are pretty. I would just serve them to others. They look pretty enough to win a prize at the fair. I hope your reader enters them in her local fair.
ReplyDeleteThey are very pretty in the jar for sure. I'm sure she read all the comments. Thanks!!
DeleteWhat a hot item to receive. Pretty to look at but too hot for me.
ReplyDeleteIf the person doesn't mind maybe they would be willing to share the recipe as I would like to make/ water bath can some jars for our son-in-laws.
Ha, a hot item! Recipe below!!
DeleteI love "heat" and love candied japs. I always have them in the refrigerator cause you never know when you might need them n some cream cheese right? Try them on chille, cooked black eyed peas. That is a tasty treat too!
ReplyDeleteWill you be sharing your recipe? Sure sounds good in the above story!!!
DeleteThis particular recipe that we ate has been posted below. Yay! Thanks Anne for the tips that sounds wonderful!
DeleteTake a look at this recipe: http://www.foodiewithfamily.com/candied-jalapenos/
ReplyDeleteThank you, that looks like it! Thanks!!
DeleteA sweet gift. Enjoy experimenting.
ReplyDeleteLiterally AND figuratively, ha. Thanks!
DeleteLooks yummy! Enjoy!
ReplyDeleteThanks, they were delicious, notice I say "were", all gone!
DeleteI found a similar recipe called cowboy candy. No waterbath necessary. Fill hot jars with hot jalapeno mixture, place lid and ring on and sit upside down on counter until cool. The heat will seal them. Here is the recipe I used http://amazingribs.com/recipes/snacks_and_munchies/cowboy_candy.html
ReplyDeletethank you and I love the name cowboy candy. Too cool. Thanks so much for this, that's awesome!!
DeleteI am so glad you liked them! These were new to me last year, and I am totally hooked! I especially like to put them on sandwiches, and sometimes, just pour some of the syrup onto the bread. I am on my last jar, so thankfully the jalapenos are ready to harvest and I will be making more!!
ReplyDeleteCandied Jalapenos
Ingredients
• 3 pounds fresh, firm, jalapeno peppers, washed
• 2 cups cider vinegar
• 6 cups white granulated sugar
• ½ teaspoon turmeric
• ½ teaspoon celery seed
• 3 teaspoons granulated garlic
Instructions
1. Remove stems from all of the jalapeno peppers. Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
2. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic 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 ¼ 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.
3. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices..
4. Save any leftover syrup to use as a glaze!
5. These can be canned in a water bath, or placed in the refrigerator and kept for about 3 months.
YAY! Here, ladies and gentleman, is the very sweet lady who sent us the jar. And she posted the recipe she used. THANK YOU. They were indeed delicious. Thank you so much for the gift and sharing the recipe. I'm sure there will be many more jar in our future.
DeleteKate; Thank You for sharing the recipe. My son-in-laws will enjoy this.
DeleteAbout how many minutes will you water bath these for? I'm figuring 10-15 min.
Thanks Kate - you're a star for sharing the recipe 😄
DeleteP.S. If water bathed - how long could I keep them in my pantry?
DeleteThe act of canning doesn’t preserve food forever. But you can often get 18 months to two years out of your higher sugar products like jams and fruit canned in syrup. As long as the seal is good and the lid seems properly concave, your product should be just fine. My personal rule of thumb is that the more sugar a canned good has, the longer its life will be.
DeleteIf you process the jars in a hot water bath, storing in a dark, cool place they will keep for three to six months or possibly up to 1 year.in the pantry. Otherwise, store them in the fridge for four to six weeks.
I wouldn't can any more than what will be used within a years time unless you make and give as gifts like I plan on during this holiday season.
Hope this helps.
Water bath for 10 minutes; I just opened my last jar last month, after 11.5 months on the shelf, and they are as good as the month I made them (they really do benefit from at least two weeks of aging). They stay good in the fridge for a good month+.
ReplyDeleteJust like a good bottle of wine; improves with age :}
DeleteI have a ?
I was just wondering how many 1/2 pints and/or pints did you get from this batch?
Thank You