Candied Jalapeños
Servings 1 pint +/-
Equipment
- Sharp Knife
- Large saucepan
- Pint-Sized Jar
Ingredients
- 1 lb. jalapeños
- 2 cups white sugar
- ⅔ cup apple cider vinegar
- ½ tsp garlic powder
- ½ tsp celery seed
- ¼ tsp turmeric powder
- Pinch of crushed red pepper flakes
Instructions
- Slice the jalapeños into rounds using food-safe gloves and a sharp knife.
- Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a Dutch oven over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Add the sliced jalapeños, bring the mixture to a boil, then reduce to a simmer, and cook, stirring occasionally, for 5 minutes.
- Using a slotted spoon, remove the jalapeños and place them in a glass jar.
- Bring the remaining liquid to a boil, and reduce for about 5 minutes.
- Carefully ladle syrup over the jalapeños. Let cool completely.
- Cover with a lid and refrigerate for a few days before eating (if you can refrain).
- Store in the refrigerator for up to three months.