If you love spicy food like we do, then these tasty jalapenos and garlic bits are for you! The sweet and spicy condiment is great with nachos, sandwiches, burgers, brie, cream cheese or even straight up, if you dare. Or save the syrup to baste roasted chicken or grilled salmon, or add the syrup to salad dressings, mayo or sour cream. Jars of this dynamite condiment make a great gift.—Rita Ladany, Edison, New Jersey
- 1 pound jalapeno peppers (about 16), cut into 1/4-inch slices
- 1-1/2 cups thinly sliced garlic cloves (about 4 bulbs)
- 3-1/2 cups sugar
- 1-1/4 cups red wine vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon mustard seed
- 3/4 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1 cayenne pepper, minced, optional
- Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 3 pints.
Originally published as Candied Jalapenos & Garlic in Country Woman August/September 2014
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Reviewed Jul. 6, 2015
"Not quite what I excepted. It is like pickles made from peppers. I left out the cayenne and there wasn't much heat without it"