You haven’t had a burger until you’ve topped it with this sweet and spicy treat! Also called candied jalapeños, it is the ultimate condiment for tacos, burritos, eggs, and more! It’s even great as an appetizer poured over whipped cream cheese and paired with your favorite cracker. The heat isn’t overpowering so even those who can’t handle spicy foods will come back for more.
- 3 pounds jalapeños, thinly sliced
- 2 cups apple cider vinegar
- 4 cups sugar
- 2 teaspoons salt
- Wearing gloves to protect your hands, rinse jalapeños then remove tops and slice into thin rounds. Set aside.
- In a large pot, combine sugar and apple cider vinegar on medium heat and bring to a boil.
- Once boiling, add jalapeños, bring back to a boil and simmer for 5 minutes.
- Ladle jalapeños into clean jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars with a clean, damp paper towel and place a new canning lid and ring finger-tight.
- Place in a water bath canner, ensuring jars are covered with at least 2 inches of water, and boil for 10 minutes.
- Turn heat off canner and let jars cool in water bath for 5 minutes.
- Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
- Once cool, remove rings, check seals, wipe down jars, and store in pantry.
Pro Tip: Once you finish a jar, any leftover juice can be used in chicken marinades, in salad dressing recipes, coleslaw, a spicy bloody mary, and more!
Waterbath Canning Set: https://amzn.to/3m8MgqL
Food Processor: https://amzn.to/3TOlksV
Dutch Oven: https://amzn.to/41440m5
2-cup Measuring Cup: https://amzn.to/3ZZ1o93
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