|Homemade Candied Jalapenos|
|Fresh Rainbow Jalapenos|
|Candied Rainbow Jalapenos|
For the Homemade Candied Jalapenos:
3lbs Fresh Jalapenos, Thinly Sliced (about ¼inch)
Peeled, Fresh Garlic Cloves (about 4-6 per jar)
2C Apple Cider Vinegar
½t Turmeric + Celery Seed
1T Garlic Powder
1t Cayenne + Paprika
2 Cinnamon Sticks
1. Thinly slice the jalapeno peppers. In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic powder, paprika, cayenne pepper, and cinnamon sticks to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Top with some peeled garlic cloves to each jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
2. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
3. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
4. Allow the candied jalapenos to mellow for at least two weeks, but preferably a month before eating!!
source: candied jalapenos.