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, combine apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
3. Add the sliced jalapeños to the pot, increase the heat to high, and simmer for exactly 4 minutes.
4. Using a slotted spoon, transfer the jalapeños to clean, sterile canning jars, filling them to within 1/4 inch of the top rim of the jar.
5. Return the pot to high heat and boil the liquid syrup for about 6-7 minutes. Remove from heat and let cool for about 3 minutes.
6. Carefully pour the liquid syrup into the jars, ensuring all the jalapeños are completely submerged. Use a chopstick to release any air bubbles by poking down into the jars.
7. Wipe the rims of the jars with a clean, damp paper towel. Seal the jars with two-piece lids.
8. Allow the jars to cool to room temperature, then refrigerate.
9. Let the candied jalapeños chill in the fridge for at least 2 weeks (preferably a month) before consuming. They improve in flavor the longer they sit.
10. Store in the refrigerator and consume within 2 months.

Enjoy your delicious candied jalapeños!