ISO: ISO: Music City Missy tried your Candied Jalapenos last night. OMG...

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maycee

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these were so good I couldn't stop eating them. Now to figure out what to do with them besides eating out of the jar.

Maybe a few on top of Mexican Chocolate Ice Cream, or mixed with Pickled Pineapple on top of a rich vanilla bean ice cream.

Thank you so much. And you are right that they are very easy.

 
Did you start with fresh jalapenos or commercial ones?

I have a large bag of jalapenos sitting on the counter and was going to make pepper jelly, but after your reaction, I am thinking about doing this instead. How long did you wait to taste them?

 
My batch should be coming ready very soon as well. I have several thoughts on using them. . .

-Corn and Candied Jalapeno Breakfast Muffins
-Candied Jalapeno Relish for Sausages or Hot Dogs
-Candied Jalapeno(and citrus marmalade) Glazed Chicken Breasts and/or Pork Chops
-Apple Pie with Candied Jalapenos and finally
- Candied Jalapeno Butter for French Toast/Blue Corn Pancakes, etc.

Mmmmmmmmmmm. Need to make more! (I started with store-bought pickled versions. Used the extra liquid to pickle carrots as suggested.)

 
I use commercial jalapenos. I waited 1 week 2 days.

I drained the jalapenos and laid them out on paper towels to drain. After layering about half with the sugar there was about half still on the towels. I thought I would need two jars. I turned to the other counter to finish the pimento cheese and when I got back to the peppers the sugar had mostly liquified and a little shake setteled them enough to add the rest of the peppers in layers with the sugar.

Now I think I'll check Sams for a big jar and do a bunch of smaller gift jars once they have had their week of sweetness.

 
Oh yum...

I had a jar of homemade pickled jalapeno slices that I used today. However, these jalapenos are in a heat zone all of there own. I can take chile heat, but these guys were so flipping hot. I tried one after I added the sugar, so I am hoping it has something to do with the sugar, otherwise I have a lot of pickled jalapenos that no one else will touch. I love the sound of the relish. I put jalapenos or red pepper flakes in my sweet pickle relish and dill pickles and love them both like that.
They would also be good with yellow mustard, pickle relish, and the jalapenos. I used to sell a mustard that was a grainy brown mustard, sweet pickle relish and heat. It was delish.

 
If Sam's doesn't have them try Walmart. I always see huge jars of

Vlasic pickled jalapenos for a really great price. I think it is Vlasic. How could you wait 1 week and 2 days, I had to try one after 10 minutes. My mistake.

 
They do tame down. Mine were Vlasic Pickled and were quite hot but...

after the week in the sugar the heat was subtle and appeared after you swallowed.

I have a friend who love habanero stuffed olives. I've seen pickled habanero peppers so I think I'll try these for her.

 
I had one batch so hot that I seeded them as much as possible before candying

After slicing them, I put them in the salad spinner and poured the vinegar over and swished them around a little before lifting the basket out and draning the vinegar into a saucepan (I reheat and then use it to make hot carrots or other vegetables. Then I put the basket back in and spun out some more of the seeds. Then when I candied them, they seemed to be more tolerable.

 
After my original experiment, I went to the restaurant supplier & got huge cans

You will find a brand that you like and has the 'right' amount of heat. The brand that is in a big yellow can - I want to say Casa something - at my local Sysco supplier - are HOT!!!

Of course, using locally grown now and starting from scratch, I don't have as much consistency in the heat level but I sure love the fact they are local and from scratch. Plus I add in some nice red ones for a really pretty jar for gifts.

If you are a glutton for heat - as I said, I have played around and added all sorts of peppers and canned a mix. Some of my friends say I can't make it hot enough but they love the sweet heat.

 
I have to say - I am surprised & happy with everyone's reaction

this was just something I played with and it's so easy but they are so good.

Try making bbq chicken nachos and using them (or you can use pulled pork or smoked turkey)!

 
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