Eric 300 your recipe sounds and looks great, let us know how it’s made. Larry
It's not too hard to make, just time consuming.
Candied Jalapenos
Servings 4 half pints
Ingredients:
3 pounds fresh jalapenos washed (about 8+ cups sliced)
2 cups apple cider vinegar
6 cups granulated sugar (I think I used only 4)
½ teaspoon turmeric
½ teaspoon celery seed
3 cloves garlic minced
1 teaspoon ground cayenne pepper (I omitted this)
Instructions
Remove stems from all of the jalapenos and slice into 1/8 to 1/4 inch rounds. Set aside. *Hint – Wear gloves during this step to prevent your hands from burning the rest of the day.
In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for 5 minutes.
Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.
Turn up the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeños in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets by sliding a plastic utensil down the inside of the jars. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.
To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars onto a thick towel to let cool. Leave them undisturbed for 24 hours. Check to make sure that all lids have sealed by pressing on the center of the lid. If the lid moves, place the jar in the refrigerator. All sealed jars can be stored in a cool dark place for up to a year. Wait 2 weeks before you eat them.
