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 large saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Add the sliced jalapeños and 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 from the pot and place them into a glass jar.
- Bring the remaining liquid to a boil to reduce the mixture, cooking for approximately 5 minutes.
- Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and refrigerate for a few days before eating (if you can refrain).
- They can be stored in the refrigerator for up to three months.