Candied jalapenos leftover syrup ideas???

10 years ago

So I just made a batch of candied peppers. I used my old jalapeno recipe but this time I used jalapeno, cayenne, serrano, and sweet peppers. (It all added up to the same pounds. so no PH difference, I think.) I have a little bit, nearly 2 pints with some pepper bits, of leftover spicy sweet syrup that would not fit in the jars. I am thinking this syrup would start a great BBQ sauce.

Any Ideas to make sauce?

The syrup has apple cider vinegar, lots of white sugar, turmeric, celery seed, garlic powder, and of course all the peppers were simmered in that for a while, so it has pepper spice in it too.

Or any other ideas, rather than BBQ sauce? My wife does not like sweet BBQ, so other ideas are more than welcome!

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Comments (4)

canfan
10 years ago
Make a refrigerator pickle using your favorite vegies... cauliflower, onion, carrots, cucumbers.... or hard boil some eggs and put them (peeled of course) in the brine and let set in fridge for 10 days.. eat eggs as is or make deviled eggs out of them.
scottcalv
Original Author
10 years ago
oh yeah... Eggs... The syrup is pretty thick. I guess I could dilute it with more vinegar to taste. And salt? The candied peppers have no salt. So I wonder what is a good liquid to salt ratio for eggs? I have roughly 2 pints of syrup with leftover pepper bits. I would dilute the syrup so I may have 3 pints of juice.
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canfan
10 years ago
If it were me I'd just add vinegar to the "syrup" until it came to an agreeable flavor. The amount of brine for the eggs would depend on how many eggs you want. I usually boil a dozen and may need to use an old pickle jar instead of a canning jar because they may not all fit in a qt canning jar. As for the salt.. it's optional but I'd probably put in a half of a teaspoon or a little less to start then add more .... to taste. You could also add chopped garlic if you wanted the added flavor....
gardengalrn6
9 years ago
I made candied jalapenos for the first time this year and they are my new best thing. We don't like extreme heat here but appreciate a little so I end up chopping them up and adding to just about everything here lately. I, too, had about 3 pints of leftover syrup and decided to can it as is. Last night I made both chicken and beef enchiladas for our family dinner so I cooked a beef roast in the slow cooker, with a jar of that syrup. WONDERFUL!!! Probably even better over a pork roast. Another odd thing I did.... our local volunteer fire dept has an annual nut/chicken dinner for free-will donation and while I'm not into the nut portions, their chicken is always fabulous. I mixed a little of that syrup in with some ranch to use as a dipping sauce. A friend of mine who can handle a little more heat uses them whole on sandwiches and dips everything in that syrup. I see this is an older thread but I'm always curious about how others use their canned goods so thought I would share. Lori