Candied Jalapenos

🥘 Ingredients

• fresh jalapenos (about 30 peppers) 1 ½ lbs
• apple cider vinegar 1 cup
• granulated sugar 3 cups
• garlic powder 1 tsp
• ground turmeric ¼ tsp
• celery seed ¼ tsp

1. 1

   Remove and discard stems from fresh jalapenos (about 30 peppers) , then slice into 1/4-inch slices. Set pepper slices aside.
2. 2

   To a large pot , add apple cider vinegar , granulated sugar , garlic powder , ground turmeric , and celery seed and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes .
3. 3

   Raise the heat to medium-high to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again to medium-low and simmer for 4 minutes .
4. 4

   Transfer the peppers using a slotted spoon to clean glass canning jars , filling jars to within 1/4 inch of the upper rim of the jar.
5. 5

   Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes .
6. 6

   Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4 to 1/2 inch from the upper rim of the jar.
7. 7

   Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1 to 2 weeks (3 to 4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.