Candied Jalapeños

Ingredients

• 20 large jalapeños
• 2 cups apple cider vinegar
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/4 teaspoon celery seed
• 1/2 teaspoon cayenne pepper

Instructions

1. Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
2. In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
3. Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
4. With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
5. Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
6. Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)
7. Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
8. Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
9. Keep stored in the fridge and eat within 2 months. (For canning info, see notes below.)

Notes

Canning. For longer shelf life, you can take the additional step of canning cowboy candy. To do this, place the filled sealed jars in a canner, covered with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. They’ll last in the pantry for up to a year.

Nutrition

Calories: 171kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 87mg | Fiber: 1g | Sugar: 42g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Condiment