Candied Jalapenos
Candied Jalapenos are the perfect combination of sweet and spicy!
Ingredients
- 1 1/2 lbs fresh jalapenos ((about 30 peppers))
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/4 tsp celery seed
Directions
- 1
Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
- 2
To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
- 3
Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
- 4
Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
- 5
Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
- 6
Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
- 7
Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.