Candied Jalapenos
Course: SnacksCuisine: AmericanDifficulty: Easy
Servings
16
servingsPrep time
10
minutesCooking time
10
minutesCalories
11
kcalTotal Carbs
20
gramsNet carbs
1
gramFat
0
gramsProtein
0
gramsCandied jalapeños (aka “Cowboy Candy”) is a wonderful blend of sweet and heat that is hard to stop eating. For me, it’s the perfect keto snack, along with a slice of cheese. They also go great on about anything you’d put salsa on. While this recipe is for 2 pints, it can easily be scaled up. Each pound to pound and half of jalapeños will yield 2 pints.
See note on nutritional info.
Ingredients
1 lb jalapeño slices, 1/4″ thick (480g) *see note
2 cups allulose or other sweetener (380g)
1 cup apple cider vinegar (240mL)
1 tsp garlic powder
1 TB whole mustard seeds
1/4 tsp celery seeds
1/4 tsp turmeric
1/4 tsp cayenne
Directions
- Combine all ingredients EXCEPT the jalapeños in a large sauce pan or small stock pot and bring to boil, stirring periodically to dissolve the allulose. Reduce heat to a simmer and let the brine cook for 5 minutes.
- Add the jalapeño slices and increase the heat, if necessary, to maintain a simmer. Simmer for 4 minutes.
- Remove the saucepan from the heat and transfer the jalapeños to sterilized pint jars, then add the brine to each jar.
- Seal the jars with either reusable lids or band lids and allow to cool to room temperature, then refrigerate for 2 weeks before serving.
Recipe Video
Notes
- Depending on how tightly you pack the peppers into the jars, you could likely fit up to 1.5 lbs of slices into two pints.
- Serving size, for the sake of calculating the nutritional information, is 1/4 cup (including brine). Allulose has a net zero carb impact despite the large number of total carbs (and again, this factors the brine into the calculation).
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Made these. Anxiously awaiting the 2 week mark 😃
Just finished a batch. The brine only comes about half way up the two jars. Is this okay?
You really want to have the peppers submerged in the brine…
I make these all the time, and eat them as soon as they are done! I rarely have ANY that make it to the two week mark! But I was wondering if I could reheat the ‘used’ brine for another batch? What say you???? Seems a shame to throw it out, although I do use it sometimes in a salad dressing.
I save all of my pickling brine, whether it’s for lettuce, pickles, jalapenos, etc. If it’s a really acidic brine, I’ll use it in place of vinegar when I’m making homemade mayonnaise. For less acidic brines (including these jalapenos), I’ll use it to brine chicken. Next time you’re doing wings, let them soak in this jalapeno brine for 2-4 hours. I’m pretty sure you’ll be delighted with the results.
Can you can these pepper in water bath?
Yes, you can, though doing so will yield a softer texture. I personally like the firm, almost crunchiness, of these.
What sweetener can I use instead of allulose? It’s not available in my country.
What sweetener do you typically use?