Made the yearly candied jalapeños! Well, half of them as the place I get the jalapeños from only barely had 4lbs, let alone 8lbs.
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Looks great. I like them on a triscuit with a bit of cream cheese.
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“Candied”?
Can you please go into some more detail? Is there some sort of sugar or jelly base that’s used to preserve them?
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It’s a sugar and vinegar solution! By weight, the jalapeños, sugar, and vinegar are very close.
Unlike candied items that are rolled in sugar to make them crunchy, the candied jalapeños lose a lot of their crunch during the cooking process. They are not mush though!
They’re a bit sweet, a bit hot! They become more mellow the longer they are in the jar.
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Oooh that looks tasty!