Sweet, spicy, and crunchy with a hint of tartness, these candied peppers are a unique addition to all kinds of dishes. Try on pizza, grilled cheese, salads, avocado toast, nachos, and much more!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24 (1-quart candied jalapenos)
Ingredients:
1-1/2 lbs. jalapenos ( ~15-20 jalapenos)
1 cup white vinegar
1 cup water
1 teaspoon ground cumin
½ teaspoon kosher salt
4 cups white sugar
¼ red onion, julienne
2 garlic cloves, crushed
2 sprigs fresh oregano
Preparation:
Rinse jalapenos and using your favorite Forge to Table knife, slice into 1/4 inch rounds, discarding the stems (great compost!). Crush the garlic cloves and julienne red onion.
In a saucepan or large skillet add white vinegar, water, and sugar. Bring to a boil for about 1 minute, stirring to melt the sugar.
Stir in the cumin and salt. Add sliced jalapenos, onion, and garlic, reduce heat to medium, and cook until peppers are slightly softened, 3-5 minutes.
Place oregano sprigs into a clean quart-sized sealable jar or two pint-sized jars. Using a slotted spoon, transfer jalapenos into the jar(s). Pour brine over the top of the jalapenos (discard extra brine). Let sit on the counter for a few minutes to cool down. Once cooled, cap the jar and store it in the fridge. These will last for 3-5 weeks while refrigerated. Enjoy!
