A buddy of mine has an awesome recipe for candied jalapeños that I absolutely love on top of pulled pork sandwiches, burgers and brats. Shoot…they’re actually so good sometimes I just eat them by the spoonful. I asked if I could get the recipe and try making them myself and he agreed (thanks Mike!), so below you’ll find the recipe as well as a video of me making them from start to finish. I didn’t have time to take pics of the process, but fortunately I have amazing fans of my blog and one of my readers sent me pics of this recipe when he made them and gave me permission to post them (thanks Trevor!). Let me know in the comments section if you try this recipe out and tweak anything out, or if you have any suggestions to make this recipe better or more interesting. Thanks and enjoy.
3 pounds fresh, firm jalapeños
2 cups cider vinegar
6 cup white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed (or celery salt)
3 teaspoons granulated garlic
1 teaspoon cayenne pepper
Remove stems and slice peppers into uniform 1/8” to ¼” rounds. 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 jalapeños and simmer for 5-10 minutes until they have just begun to turn a bit soft, but not so soft that there is no longer any crunch to them. Use a slotted spoon to transfer the peppers into mason jars. Fill to within ¼” of the top of the jar. Turn up the heat and bring syrup to a full rolling boil and boil for 5-10 minutes until the syrup has reduced down by about half. At that point, it should be nice a thick. Let cool, pour into the jar with the jalapeños and then store in the fridge. Allow 2 weeks to a month to mellow (or just eat right away).