Candied Jalapenos!!

*Makes approximately 6 half pint jars

3 pounds of whole jalapenos equals out to about 8 cups of sliced peppers.

Ingredients

3 pounds fresh jalapenos, washed (about 8 cups sliced)
2 cups apple cider vinegar
6 cups granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 garlic cloves, chopped
1 teaspoon ground cayenne pepper

Instructions

Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!

1. *Hint - Wear gloves during this step to prevent your hands from burning the rest of the day.   Remove stems from all of the jalapenos and slice into 1/8 to 1/4 inch rounds. Set aside.

2. 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.

3. Add the pepper slices and simmer for 5 minutes.

Add sliced jalapenos to the hot liquid and boil before adding to mason jars.

4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.

5. Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno peppers 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.

Jars filled and ready to water bathed….Do not eat for 2 weeks for best flavor!

6. 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.

Adding candied jalapenos to the canning pantry has been an unexpected but welcomed addition!

7. **Hardest part** – Wait 2 weeks before you eat them — the flavors need time to meld.  I know, but they are worth the wait!!!

Ideas for use:  Once you start eating these, you’ll find all sorts of places to sneak in this sweet, spicy, and tangy treat—sandwiches, potato salad, grilled meat, and pasta, and my favorite – as a topping to crackers and cheese, just to name a few.

Found on Old World Garden Farms