Kenz
Culinary Explorer
Not your ordinary treat!
4o
Ingredients:
- 3 pounds fresh jalapeños, sliced into rings
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- ½ teaspoon turmeric
- ½ teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions:
- Prepare Jalapeños: Wear gloves to protect your hands from the heat of the peppers. Slice the jalapeños into rings and set aside.
- Make the Syrup: In a large pot, combine the apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring the mixture to a boil over medium-high heat, stirring frequently. Once it boils, reduce the heat and simmer for about 5 minutes.
- Add Jalapeños: Add the sliced jalapeños to the pot and simmer for 4 minutes. Use a slotted spoon to transfer the jalapeños into sterile canning jars, packing them in tightly.
- Boil the Syrup: Turn up the heat and bring the syrup to a full rolling boil. Boil hard for 6 minutes.
- Pour the Syrup: Use a ladle to pour the boiling syrup into the jars over the jalapeño slices. Insert a knife or a small spatula to remove any air bubbles, and adjust the level of syrup to maintain a ¼-inch headspace.
- Seal the Jars: Wipe the rims of the jars with a clean, damp paper towel and place the lids on top. Screw on the bands until fingertip-tight.
- Process the Jars: Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Remove the jars and let them cool on a towel or a cooling rack.
- Cure the Candied Jalapeños: For the best flavor, let the jars sit for at least 2-4 weeks before opening.
4o
Thanks for sharing the recipe—can't wait to try it out and add a zesty kick to my burgers and sandwiches! 
