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More Canning & Preserving

We ended up with so many jalapeno peppers from our garden and our generous neighbors last year that we made a big batch of what we call Cajun Candy. It is a hot/sweet relish and it is delish!

Cajun Candy

Yield: 12 cups


3 pounds jalapenos chopped

2 large onions chopped

1/2 cup white vinegar

1/2 cup water

4 cups white sugar (2 lbs.)

1 tsp turmeric

1 tsp celery seeds

1 TBS mustard seeds


I strongly suggest wearing gloves, when chopping peppers.

Place peppers & onions in pan with water & vinegar, bring to boil.

Cover, reduce heat and simmer/steam until tender.

Strain, keeping vinegar & water. Return vinegar & water to pot, add sugar and spices.

Heat to completely dissolve sugar.

Return peppers and onions to pot and simmer again for about 15 minutes.

Place relish into sterilized jars, use new lids.

Process in boiling water bath for 10 minutes.

Let sit 24 hours, refrigerate after opening.

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