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Ingredients
- 1 gal Sliced jalepeno peppers, (the pickled kind found in the ethnic area of most supermarkets). Either the plain or possibly mixed with carrots are good.
- 4 c. Sugar
- 5 pt Canning jars with sealing lids, (Kerr)
Directions
- Another great treat for a side that I may (or possibly may have not) mentioned in the past - sometimes I have a senior moment and forget - are Candied Jalapenos. These are made just about the same way and taste great alongside a plate of ribs or possibly brisket.
- Place the strained jalapenos with the sugar into a stockpot. Heat slowly till the sugar melts. Increase heat till the mix boils. Reduce heat and immediately begin to fill jars. Fill to within 1 inch of the top and make sure the peppers are covered with syrup. Place 1 Tbsp. sugar on top of the peppers. Wipe off the top of the jar and seal with the lid and band (the lids should be in boiling water to soften the rubber seal). Screw the bands on gently making sure which the lids are seated. Place in an area out of drafts till completely cooled. Allow to age for 3 or possibly 4 days before opening the first jar. Chill after opening jars. These are great! The sugar tempers a bit of the heat and makes a sweet mix of flavors.
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