Candied Sweet Heat Pickled Jalapeno
Ingredients
3 pounds fresh firm, washed jalapeno peppers, sliced into 1/8-1/4 inch slices
2 cups cider vinegar
3 cups granulated sugar
3 teaspoons granulated garlic
½ tsp ground cayenne pepper
1 teaspoon celery seed
1 red bell pepper if desired for color
Directions
In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil. Reduce heat and simmer for 5 minutes.
Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
Turn heat up for the remaining syrup and bring to a full rolling boil. Boil for 5 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
Insert a knife into each of the jars two or three times to release any trapped pockets of air. Add more syrup if necessary.
Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
Use proper canning procedures to store at room temperature for longer periods of time.
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they’ve sealed properly by pushing down on the center of the lid. It will not move if it is sealed.
