If you make Herb Crafts, Teas, Dream Pillows or Herb Gifts for the Holidays, we're having a ONE-TIME-ONLY-SALE of our top quality organic bulk herbs.
Click on this link: LCHerbs Specials
|Fresh jalapeno peppers, ready for canning.|
I decided to add 4 or 5 recipes at the very end of the book under the category of "Hot But Not Sauced." It includes habanero-peach jelly, pickled peppers and my recipe for candied jalapenos. If you haven't tasted candied jalapenos, and you like moderately hot things, these are a treat. On a hamburger, or tuna salad sandwich, or, as I like them, as a topping on ice cream! They have very little heat, mellowed by the sugar, but the taste is excellent. See what you think.
|Candied Jalapeno peppers are outstanding on vanilla ice cream!|
Candied Jalapeno Peppers1 pound fresh jalapenos (there are about 28-30 in a pound), stems removed
2 cups white vinegar
3 1/2 cups sugar
1 3-inch stick cinnamon
1/2 teaspoon salt
* 1/8 teaspoon Pickle Crisp, optional
1 - Slice peppers into rounds about 1/4 inch thick
2 - Combine vinegar, sugar and salt in a saucepan. Bring to a boil and boil hard for 6 minutes, or until the syrup begins to thicken slightly.
3 - Add the pepper slices and cook for 2 minutes.
4 - Remove mixture from heat, discard cinnamon stick and spoon pepper rounds into sterile half-pint jelly jars and fill with the hot syrup. Add 1/8 teaspoon Pickle Crisp to each jar. Wipe jar rims with damp paper towel. Attach lids and store in the refrigerator where they keep for months. (You could also can these using the water bath method, 10 minutes, which is what I chose to do). The recipe makes 4 half-pint jars.
*Note: I use 1/8 teaspoon Pickle Crisp added to each jar before sealing to make a slightly crisper pickle. I also use it when I make pickled peppers, like these below.