Candied Jalapeños – Sous Vide

Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins.

Most recipes call for making candied jalapeños using a canning process. Some use a pressure cooker or instant pot. I created this Sous Vide recipe after having success with sous vide limoncello and cointreau.

There are several reasons to choose one method over another, I have listed a few, below:

Sous VideCanningPressure Cooker
Wait time = 12 – 24 hoursWait Time = 4 weeksWait Time = 20 minutes
Jalapeños stay firm Jalapeños stay firmJalapeños might overcook and become mushy
Refrigerate for 3 months or freeze for up to a year. Store at room temperature for up to a year. Refrigerate for 3 months or freeze for up to a year.

INGREDIENTS:

  • 3 pounds fresh jalapeño peppers
  • 2 cups cider vinegar
  • 6 cups granulated sugar
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon cayenne pepper (ground)

INSTRUCTIONS:

  1. Slice jalapeño peppers into 1/4-inch thick rounds. Leave the seeds in.
    1. You could also dice the peppers in a food processor.
  2. Combine vinegar, sugar and spices in a large clear, microwave-safe container and heat until it starts to boil and steam.
  3. Remove from the microwave and stir until the sugar is dissolved.
  4. Stir in the sliced jalapeños.
  5. Add the contents to a vacuum bag and seal.
  6. Sous Vide at 170 degrees for 12 hours.
  7. Pour out into a stock pot.
  8. Bring contents to a rolling boil, stirring constantly. The sauce will be reduced and will thicken slightly.
  9. Remove from heat and cool.
  10. Store in the refrigerator for 3 months or freezer for up to a year.

Alternate Recipe (I haven’t tried this, yet):

  • 2.5 pounds fresh jalapeño peppers
  • 0.5 pounds sliced onion (or sliced red peppers)
  • 6 cups sugar
  • 1 3/4 cups cider vinegar
  • 1/4 cup gold tequila
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon cayenne pepper (ground)

ALTERNATE INSTRUCTIONS:

  1. Slice jalapeño peppers into 1/4-inch thick rounds. Leave the seeds in.
    1. You could also dice the peppers in a food processor.
  2. Dice onions or red peppers.
  3. Combine vinegar, sugar and spices in a large clear, microwave-safe container and heat until it starts to boil and steam.
  4. Remove from the microwave and stir until the sugar is dissolved.
  5. Stir in the sliced jalapeños.
  6. Stir in tequila.
  7. Add the contents to a vacuum bag and seal.
  8. Sous Vide at 170 degrees for 12 hours.
  9. Pour out into a stock pot.
  10. Bring contents to a rolling boil, stirring constantly. The sauce will be reduced and will thicken slightly.
  11. Remove from heat and cool.
  12. Store in the refrigerator for 3 months or freezer for up to a year.

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published.