Monday, March 9, 2015

guest post // candied jalapeños with mrs. olson's kitchen...

Friends! As you know I'm currently taking some much needed mommy/baby/daddy time after the birth of our little one :) Aggg guys, we're parents!!!! So during this transition into our new season of life, I've invited some of my most beloved and dear blog friends to help me out, in the form of unique and wonderful guest posting! Today, I'm honored to have Mackenzie of Mrs. Olson's Kitchen take over. 



Hello dear readers! Today I am posting for my dear friend Christina, while she cuddles her sweet bundle of joy and disconnects for a while.

I was thinking about what on earth I could make and the reality is that strange things just sounded so good. We were out of jarred jalapeños and I decided that candied jalapeños would fit the bill. Instead of making the world's largest batch, I made a 1 liter weck jar portion, it just seemed much more managable. 

What on earth do you do with them you ask? Put them on your sandwiches, top your favorite soups, top your wontons or pot stickers and my personal favorite... spread a ritz cracker with cream cheese and pile the cowboy candy high. Just trust me, it's drool worthy.


CANDIED JALAPEÑOS
Makes about 1 liter
For printable recipe, click here

  • 1.5 lb. fresh jalapeños, sliced thinly
  • 1 cup of apple cider vinegar
  • 1 cup of granulated sugar
  • 1/2 teaspoon of celery seed
  • 1/2 teaspoon garlic salt
  • Pinch of cayenne pepper

1. Using a mandoline (or a very sharp knife) carefully slice your jalapeños thinly. 

2. In a medium size saucepan, bring your apple cider vinegar to a boil and add in your sugar and spices. Stir until the sugar is dissolved. Add in your sliced jalapeños and simmer for about 4 minutes and remove from heat.

3. Scoop your jalapeños into a weck jar with a slotted spoon,and pour the remaining liquid over the top until the jar is filled. Seal tightly and place in the fridge. Wait about a week and then devour on your every whim.


Thank you so much Mackenzie!! These sound amazing and right up my alley. I'll be for sure making a batch! For more yummy recipes, please check out Mrs. Olson's Kitchen!

Although I'm not around here as much as I'd like to be, you can still stay in touch (and ooooh and ahhhhh with me at HOW CUTE OUR BUNDLE OF JOY IS!!!) via FacebookTwitter and my favorite- Instagram!

1 comment:

  1. Sounds great! Not diabetic, but wanted to make a reduced calorie lemon cheesecake.
    A question re "sweetner". If not using XYLITOL, what would be the equivalent amount of TRUVIA?

    http://www.sweetlavenderbakeshoppe.com/2012/01/recipe-sugar-free-lemon-cheesecake.html

    ReplyDelete

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