Candied jalapenos may be served over cream cheese and crackers. Even better, how about a dollop over vanilla ice cream...absolutely!
4 lbs fresh jalapeno peppers, sliced
2 lbs onions, diced
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs mustard seed
1 tsp turmeric
2 tsp celery seed (optional)
1 Tbsp garlic powder
1 tsp ginger
Slice jalapenos into thin slices and dice onions. Place in pan with
water and vinegar, bring to a boil, reduce heat, and simmer about 10
minutes or until peppers and onions are tender (do not breath fumes).
Pour off most of the water-vinegar mixture, add the sugar and spices,
and bring to soft-candy temperature to completely dissolve the
sugar, about another 10 minutes. Place boiling mixture into jars,
leaving 1/4-inch head space. Sweet and Hot-
6 to 8 cups sugar
2 Tbs mustard seed
1 tsp turmeric
2 tsp celery seed (optional)
1 Tbsp garlic powder
1 tsp ginger
Slice jalapenos into thin slices and dice onions. Place in pan with
water and vinegar, bring to a boil, reduce heat, and simmer about 10
minutes or until peppers and onions are tender (do not breath fumes).
Pour off most of the water-vinegar mixture, add the sugar and spices,
and bring to soft-candy temperature to completely dissolve the
sugar, about another 10 minutes. Place boiling mixture into jars,
leaving 1/4-inch head space. Sweet and Hot-
