This is not purely a holiday recipe. We love it all the time, but it's really pretty around the holidays - especially if you use red and green jalapenos.
These candied jalapenos are great in lots of things. On burgers or other sandwiches, combined with other ingredients as a glaze or sauce, on a block of cream cheese and served with crackers. I love to add them to jam or jam and soy sauce and use as a sauce for meatballs.
I can them, but they certainly don't have to be; they keep in the fridge for a long time. This recipe will make about 5 or 6 cups. There will be leftover juice which can be used in a variety of ways too. I would credit it, but I don't know where I got it.
Here's the recipe:
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1 teaspoon crushed red pepper (or not!)
1/2 teaspoon salt
Note:This recipe makes a lot of juice. Can it and use it for glazes,
Italian beef, etc., or pickle other veggies or use more pounds of
jalapenos. I've heard candied cauliflower and carrots are pretty good!
Remove the stems from all of the jalapeno peppers. Slice the peppers into uniform 1/8-1/4 inch rounds. I used the food processor to make quick work of it. I like them more towards the thicker slice -- about 1/4 inch. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery
seed, granulated garlic, red pepper, and salt to a boil. Reduce heat
and simmer for 5 minutes. Add the pepper slices and simmer for 4
minutes. Use a slotted spoon to transfer the peppers, loading into
clean 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. Add syrup to the jars and either boiling water bath or refrigerate.