RECIPE: Rec: Candied Jalapeno (cowboy Candy)

[barb_b]

I made this yesterday w/ lots of different types of hungarian peppers. The little jars look so pretty! I will taste it in a few weeks.

Despite my best efforts, wearing gloves, holding my breath while cooking, etc...I still had a sinus reaction later in the day. Oh well. Did I mention how pretty they look!

My FIL called last night, and dh was so kind and told him how I have been appreciating and using his crop of peppers. FIL was thrilled and said he would stop by this week to bring some more for me to use.

I would never let my FIL down, but boy did they clear out my sinuses.

Any other suggestions on what to do with the hot peppers?

I do not know the original source of the rec: It is all over the internet.

Rec: Candied Jalapenos

3 lbs jalapenos, fresh and firm (I used a mix of red and green hungarian peppers)

2 cups cider vinegar

6 cups granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seeds (I did not use)

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Directions

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.

Place jars in a canner, 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.

Allow to mellow for at least two weeks.

 

[judy-mass]

Try this- REC Maple Pickled Jalapenos

This works with a variety of peppers and other veggies, be creative!!


* Exported from MasterCook *

Maple Pickled Jalapenos

Recipe By :Boston Globe
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Relishes Tried & True

Amount Measure Ingredient -- Preparation Method

1 Quart Water
1 Tablespoon Salt, Plus 1 Teaspoon
1 Pound Jalapeno Peppers
1 1/4 Cups Cider Vinegar
3/4 Cup Maple Syrup -- grade b
3 Bay Leaves
2 Teaspoons Coriander Seeds
1 Teaspoon Mustard Seed
3 Medium Garlic Cloves -- sliced thinly
1/2 Lemon -- quartered & sliced

In a medium bowl, mix the water and 1 T salt, stirring to dissolve salt. Using a sharp paring knife, trim ends off the jalapenos. Use the blade of a vegetable peeler to extract the core, seeds and membranes from the chilies. Slice the seeded chilies into 1/4" rounds, dropping them into the salted water as you go.

In a medium saucepan, combine vinegar, syrup, 1 teaspoon salt, bay leaves and coriander and mustard seeds and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer to blend flavors and reduce mixture slightly, about 10 minutes.

Meanwhile, drain the sliced jalapenos and transfer them to a medium, nonreactive bowl. Add garlic and lemon, pour the hot vinegar mixture over the chilies and mix. Push chilies down into the liquid so they are fully covered, let cool to room temperature, cover and refrigerate at least 48 hours. Jalapenos will keep, covered and refrigerated, for about 4 weeks.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 834 Calories; 5g Fat (4.6% calories from fat); 8g Protein; 210g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Fat; 12 Other Carbohydrates.

NOTES : These pickles can be put into hot, sterilized canning jars and processed for 10 minutes. They will then keep in the pantry. Refrigerate after opening.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

[barb_b]

Thanks Judy, will try this one w/ the next batch of peppers : )

 

[pat-nocal]

Hey Judy, how do you like to use these? Do you use in recipes or just eat straight?

 

[music-city-missy]

Pat - I make a similar candied jalapeno and....

our favorite way is to make bbq chicken nachos and top with candied jalapeno peppers diced.

I give them as gifts and others tell me they like them - on beans, on red beans and rice, bbq sandwiches (great on pulled pork).

I have also made pimento cheese toasts (bruschetta size) and used them as garnish.

Put them with Charlies brie kisses to garnish

And yes, I even made a chocolate and chili truffle dipped in chocolate and garnished ith them.

Mine are made a little different and the texture on the ones I do are like a candied marachino cherry so it works very well as a garnish.

 

[karennoca]

I did this with sweet banana peppers one year, did some sliced and some whole

Used them in sandwiches, burgers, hot dogs, tex mex dishes, beans, eggs, salads, on appetizer plates with a slice of salami, cheese and topped with a pepper slice. Recently, I used a jar of whole and cooked in with our family baby back pork ribs which are coated in salt. pepper, granulated garlic, soy sauce and brown sugar, wrapped in foil and cooked in the oven for 2 1/2 hours. The peppers gave an interesting layer of flavor to to resulting juices, and they were delicious to eat.