Candied jalapenos are sweet little slices of heat that make for a great gift or fun new topping for your favorite crackers, dips, or salads. Great for canning!
‣ 2 cup granulated sugar ‣ 2/3 cup apple cider vinegar ‣ 1 teaspoon granulated garlic ‣ 1/4 teaspoon ground turmeric ‣ 1/4 teaspoon celery seed ‣ 1/4 teaspoon cayenne pepper ‣ 1 pound jalapenos, sliced into rings (usually about 4-5 cups)
In a large, deep pot (like a dutch oven) add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring it to a steady boil, then reduce heat to a simmer. Let it cook for about five minutes.
HEAT THE SAUCE
Add the sliced jalapenos to the pot, then give it a quick stir to coat the jalapenos. Bring to another rapid boil, then reduce heat. Let the peppers simmer for another five minutes, stirring occasionally.
ADD THE JALAPENOS
Use a slotted spoon to scoop out the jalapenos, leaving as much as the juice in the pot as possible. Transfer the peppers to a clean bowl for now.
REMOVE THE PEPPERS
Once the jalapenos are removed, bring the sauce back up to a rapid boil. Let it boil hard for about 4-5 minutes.
SIMMER THE SAUCE