You don’t have to be a Cowboy to enjoy these Candied Jalapeno Peppers. They are a combination of sweet and spicy so be ready for something extraordinary. I can only eat a few since my tolerance for hot foods is very low, but the heat eaters I share them with absolutely .. Love them!
3 lbs. Jalapeno peppers *note
2 cups cider vinegar .. I actually added another cup
1 cup water
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1 clove garlic per jar
*note – I also added mini sweet red & yellow peppers for color and variety
Slice peppers and remove seeds if you desire a less spicy result. Use gloves when handling hot peppers to protect from the heat of the peppers.
Add the cider vinegar, water and sugar to a large sauce pan and heat to a boil. You will then add all the sliced peppers to this brine and stir. Let this heat up again to a boil. Ladle the peppers into your canning jars, top off with brine to within a 1/4″ of the top of the jar. Add your canning seal and process for 10 minutes in heated water canner.
Makes approximately 1 quart and 3 pints
If you don’t choose to can, you can refrigerate for several weeks.