Well, the main reason is that we had a lot of extra jalapenos from our garden last year, and we had to find something to do with them. We stumbled on this recipe and it sounded just weird enough to try.
They’re not too difficult to make, at least, not compared to other things you might can (in other words, the canning is the hard part, and that’s the same no matter what you’re canning).
I don’t know. They’re strange. They’re very sweet, but also very spicy. I don’t like to eat them by themselves very much, but they are killer on a barbecue pork sandwich!
They’re also great for getting people to try them and watching their faces, so I’ll let some of the reaction shots speak for themselves:
Don’t let him fool you though, he was soon gobbling them by the handful.
Recipe from Tasty Kitchen.
- 3 pounds Firm, Fresh Jalapeno Peppers, Washed
- 2 cups Cider Vinegar
- 6 cups White Granulated Sugar
- ½ teaspoons Turmeric
- ½ teaspoons Celery Seed
- 3 teaspoons Granulated Garlic
- 1 teaspoon Ground Cayenne Pepper
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- 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.
- If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
- Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
- To can, place jars in a canner and 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, but preferably a month before eating. Or don’t. I won’t tell!