food & drink

Super Simple Candied Jalapeños (aka what to do with 2 lbs of jalapeños!!)

Posted by runswellwithscissors on
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I’d like to say that I had all these jalapeños because my garden was throwing out veggies faster than we could eat them but I actually just screwed up my grocery delivery list. I only needed two jalapeños. Just two…and honestly, I probably just needed one. I have a problem with finding recipes and then (heavily) modifying them to my own tastes. And we like heat in this household so why not add an extra jalapeño? I don’t even remember the original recipe. Cheese and bean enchiladas, I suspect, since this is my vegetarian teen’s favorite meal. (I’ll share one of the more popular variations of that recipe soon!)

Our routine is to pick out recipes for the upcoming week on Saturday. Then on Sunday, I grocery shop (through a popular delivery service). Sometimes I’m in a hurry… <sigh> and last Sunday I forgot to adjust the quantity to measure items instead of pounds. Imagine my surprise when I unpack my groceries and find two pounds of jalapeños!

All those jalapeños…

It only took a few seconds for my mind to travel back to fall when I made and canned bread & butter pickles–and then used the leftover brine for candied jalapeños. They didn’t last long…which is actually my fault. I love candied jalapeños. They’re great for a sweet and spicy garnish on those savory dishes but they’re also good on crackers with cream cheese…and let’s be honest…that’s how most of them are eaten in this house.

The recipe is based on my SIL’s grandmother’s bread and butter recipe. (Paula’s grandma was the bomb. Farmers’ wives can cook!)

Super Simple Candied Jalapeños

An easy to make sweet and spicy garnish for savory dishes or just on crackers with cream cheese. Easily modified into a relish also.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine American
Servings 20

Ingredients
  

  • 12 jalapeños, sliced

Brine

  • 1 cup apple cider vinegar
  • 2 cups sugar
  • 1/2 tsp turmeric

Optional to add with the jalapeños

  • 1/4 red bell pepper, diced
  • 1/4 large sweet onion, diced

Instructions
 

  • Bring apple cider vinegar, sugar and turmeric to a boil.
  • While the brine is boiling, slice the jalapeños into 1/4" width rings. Wear gloves!
  • Continue to boil until brine almost reaches desired thickness. (Cooled liquid will be slightly thicker and it will continue to thicken while cooking the jalapeños.)
  • Add jalapeños. And onions and red bell pepper, if desired.
  • Cook jalapeños to desired firmness (or lack thereof).
  • Pour into pint jars and refridgerate. Lasts for several weeks–and likely longer if you're a risk taker like me or if they're not eaten right away.
Keyword garnish, jalapeños, spice