A couple of weeks ago, my best buddy from college, David, ask if I’d tried the candied jalapenos at Buc-ees. Now, if you aren’t from Texas, you won’t understand just how amazing this gas station is. It’s got restrooms from the gods, every food you can imagine, house-made jerky, fudge, amazing sandwiches, home decor, car maintenance… I could go on and on. It sounds ridiculous, I know. Wa-Wa in the northeast has a cult following. Even the Wa-Wa lovers admit that Buc-ees trumps it, hands down. If you’re ever blessed to be near one, you have to stop– just trust me. Anyway, Ryan and I hadn’t tried the candied jalapenos, so we picked up a jar on our way home from Austin. Y’all, we’ve now been through four jars in 3 weeks. Needless to say, I decided I had to figure out a way to make them so that they don’t have to become a budget line item. I figured Instant Pot candied jalapenos would be my best bet, for the lack of attention it would require and the speed at which they’d be ready.
Candied jalapenos, if you haven’t had them, are one of my top 5 foods now. They’re sweet, slightly pickle-ish tasting, but then they have the heat of jalapenos at the end. We put them in EVERYTHING lately– on nachos, in scrambled eggs with some bell pepper or onion, even just on crackers with cream cheese. They’re AMAZING on Instant Pot tacos al pastor or even with Taco Tuesday beef tacos. I may or may not have eaten them straight out of the jar at one point. Making candied jalapenos in the Instant Pot means the actual time you have to pay attention to them is only as long as it takes you to slice up jalapenos. After that, the Instant Pot does all the work!
A few tips for making candied jalapenos in the Instant Pot
- Set your Instant Pot up near an open window if possible. The vapors coming out when the pressure releases can be strong.
- Make a double batch– one for now, and one for in a couple of weeks. They’re good right out of the Instant Pot, but they’re better if you let them sit in the fridge (but we both know you won’t be able to wait that long if you don’t have a standby).
- This does NOT make canned Instant Pot candied jalapenos. If you want them to last in your garage until the apocalypse, you’ll need a canner. This makes fridge-worthy ones, that, according to EatbyDate.com, still last a couple of years, so you’ll be more than fine.
Instant Pot Candied Jalapenos
3 lbs jalapenos, sliced
2 c white vinegar
5 c sugar
- Dump your 3 lbs of jalapenos into your Instant Pot.
- Add the 5 c of white sugar and pour the white vinegar over it (to help it separate down among the jalapeno slices).
- Stir well before closing/locking the lid and setting it to manual high pressure for 1 minute (yes, really. You want them slightly crunchy!)
- Allow to natural pressure release near an open window if possible (the jalapenos and vinegar make for a STRONG vapor coming out).
- Spoon the jalapenos into your jar and then pour the liquid over the top until nearly full (you want to be able to close the jar without spilling sticky jalapeno vinegar everywhere).
- Enjoy– they’re good right out of the Instant Pot, but they’re better after a week or two if you can make yourself wait!