Candied Jalapeños - Sweet with a Kick!!!

1 1/2 pounds jalapeño peppers, sliced (approximately 20-30 peppers depending on size) sliced 1/4-inch thick
3 cups granulated sugar
1 cup apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/4 teaspoon celery seeds

PREPARATION
Wash jalapeños, remove tops, center ribs & seeds, and slice @ 1/4” thick.

In a saucepan or high-sided pan, stir together the sugar, vinegar, garlic powder, turmeric,and celery seeds and bring to a boil over medium-high heat.

Reduce heat to low and let simmer 5 minutes. Stir in jalapeños, return to a simmer and let cook 4 minutes more.

Transfer jalapeños to clean jars using a slotted spoon.

Boil and reduce the syrup- increase heat and bring the syrup to a full boil for about 6 minutes.

Ladle the syrup over top of jalapeños filling to about 1/4” of the top of jars.

Wipe the rims, seal, refrigerate (if not canning) and enjoy! These will keep in refrigerator up to 3 months.

To Can & Preserve- wash jars and place in canner to heat through prior to filling jars. Once jars are filled with jalapeños and syrup, add lids, rings, and tighten to finger tight. Place jars in a water bath canner covered by 1-2” of water and process for 10 minutes for pint jars and 15 minutes for half-pint jars. Remove from canner using tongs. Allow to cool (on a cooling rack) after processing undisturbed for 24 hours. Wipe jars, tighten rings, and allow to mellow for about 2-4 weeks before eating. Store for 12-18 months.

If you have excess syrup, can this too. It’s great as a marinade or added to other recipes.

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