I grow jalapenos in my Wee Garden every year and most times we flash freeze them for soups and stews that will be made in the Fall and Winter. This year I decided I would gather up all the jalapenos and 'candy' them. A deep 'sugary heat' develops from the brine/syrup and is perfect for grilling. The candied jalapenos are superb served with softened cream cheese and crackers. I'm thinking this year I might try mixing some with bacon crumbles for some special cowboy biscuits! Make sure to let your processed jars mellow for at least 2 weeks before eating - and also, 'can' any leftover syrup - trust me - you won't be sorry! ~Enjoy! Diane
Allow to mellow for at least two weeks, but preferably a month before eating
*If you have leftover syrup, can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill, brushed onto bacon as it cooks or added to potato salad etc...
Yield: Approx 9 Pints
Recipe by: Foodie with Family - Rebecca Lindamood
Shared to me by: Joyce Chicolis
Photos by: Diane Baker for Canning and Cooking at Home