Candied Jalapeños
Makes 2 ½ pints
Ingredients
- 1 pound fresh jalapeños (21 peppers)
- 2 Cups Sugar
- ⅔ Cup apple cider vinegar
- 1 Teaspoon Garlic Powder
- ½ Teaspoon celery seed
- ½ Teaspoon ground turmeric
- ¼ Teaspoon red pepper flakes
Instructions
- Prepare the jalapenos by using a sharp knife to slice the Jalapeños into uniform ⅛ – to ¼-inch rounds. Be sure to wear food-safe gloves to protect your hands from the capsaicin.1 pound fresh jalapeños
- Prepare canning jars in a hot water bath.
- In a medium-size pot or dutch oven, bring to a rolling boil, the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper flakes.2 Cups Sugar, ⅔ Cup apple cider vinegar, 1 Teaspoon Garlic Powder, ½ Teaspoon celery seed, ½ Teaspoon ground turmeric, ¼ Teaspoon red pepper flakes
- Reduce to a simmer and cook for 5 minutes, until sugar is completely dissolved and the syrup starts to reduce.
- Add sliced jalapeños and stir to coat completely.
- Bring the mixture back up to a boil, then reduce to a simmer and cook for 10 minutes, stirring every few minutes but then stir continually the final 2 minutes.
- Remove the candied peppers from the syrup and place into half-pint jelly jars.
- Carefully pour the syrup into jars, cover the peppers and allow to cool. Cover with lid and store in the refrigerator.
- To water bath can the peppers, after pouring the syrup over the candied peppers, leave ¼" headspace, wipe the rim, place on a new lid and finger tighten a ring on the jar. Process for 10 minutes in a boiling water bath.
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