Monday, July 27, 2020

Hot time in the kitchen

It makes sense that vegetables grow best in hot weather, but that also means canning and preserving take place in hot weather.

Yesterday I made a small batch of cowboy candy - candied jalapenos - one of our favorite snacks.

All the peppers have been coming in well, but the jalapenos arrived all at one time, and to add to the pile I picked up two bags at the Aldi so I could make a batch worth heating up the kitchen.

Candied jalapenos are a wonderful invention. Hot enough to still be classed as peppers, but with a tangy syrup that I use on fish, meat, and even over vanilla ice cream.

Here's the recipe for anyone who wants to give it a shot:

2 lbs. fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Chop jalapenos, discarding some ribs/seeds if you don't want extra burn. Mix cider, vinegar, and all spices in a pot, and bring to a boil. Reduce and simmer for 5 minutes. Add the peppers, and simmer for 5 more minutes.

Load sterilized jars with jalapenos and then add liquid, filling the jars and leaving a 1/4" head space. These can be processed in a water bath for 15 minutes or if you're like me, and you're planning to eat them quickly, let them cool on the counter (so the lids seal) and put in the fridge. WAIT TWO WEEKS BEFORE EATING. It helps the flavors to meld.

The original recipe called for only 1 lb. peppers, but I rough chop them instead of slicing, so you can get more in the jars that way. I sometimes add fresh garlic for extra zing. Usually there's syrup left over from this. Jar it and put it in the fridge. You'll thank me.


Nancy said...

I just might have to try that - jalapenos are about all that is left in my garden right now - thanks for the recipe!

Kay said...

Hmmm, I've always fermented my jalapenos for pickled jalapenos, but these sound delicious! I just might have to try them. Unfortunately, my jalapeno seeds didn't come till late June this year, so I didn't bother to plant them. I'll have to ask my daughter-in-law to pick some up from the Korean market next week (I'm not allowed to do my own shopping, alas). I think I'll still have her get enough to ferment a few quarts, but I do want to do a few pints of candied peppers. Thanks for the recipe!