Sweet with Moderate Spice
1. The easiest way to do this is to hold the stem and slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In a medium sauce pot, bring cider vinegar, lime juice, white sugar, brown sugar, celery salt, garlic powder and cayenne pepper to a boil for 5 minutes.
4. Add the jalapenos, red onion and garlic and simmer on medium heat for 3 minutes, just when they start to get soft.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
6. Cool under cold running water or in an ice bath to below 41 degrees and refrigerate for 48 hours before use.
To can for future use replace step 6 above with step 6 below and follow remaining process:
6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary.
8. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
*If you have leftover syrup, save it to make other sauces or as a glaze on meats.*
9. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
10. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for 2 wks. Best after 4 wks
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 253 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.8mg | 0 % | |
Potassium 174mg | 5 % | |
Total Carbohydrate 63.8g | 19 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 62.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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