In a Dutch oven, add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring the pot to a boil, stirring occasionally, then reduce to a simmer. Allow to cook for 5 minutes, stirring occasionally.
Add sliced jalapeno to pot, stirring to thoroughly coat the peppers. Bring mixture to a boil again, then reduce heat. Let jalapeno simmer for about 5 minutes, stirring occasionally. It's okay if not all the peppers are not all cooked evenly.
Use a slotted spoon to remove jalapeno to a clean bowl, taking care to shake off any excess juice into the pot. Once peppers are removed, turn up heat and allow remaining sauce to hard boil for 5 additional minutes. Remove saucepan from heat.
If canning Candied Jalapenos
Note: these instructions assume you're familiar with the canning process. If this is your first time, read this tutorial for a thorough guide: Home Canning Basics.
This recipe makes about 2 pints of Candied Jalapenos, so prepare whatever combination of canning jars you prefer for this amount.
Scoop cooked jalapeno into your chosen canning jars, filling to near the top. Pour in cooked liquid from saucepan, leaving at least 1/4 inch head space in each jar. Secure jars with air-tight lids.
Place a large, deep pot on an oven burner. Arrange jars inside the pot, then fill with hot water, covering the lids of the jars by at least two inches.
Setting burner heat to high, bring water to a boil. Allow canning jars to sit in the bath for about 10 minutes.
Carefully remove canning jars from water. Set jars on the counter to cool to room temperature, then transfer to the refrigerator to chill completely. Let chill overnight.
For best results, allow canned Candied Jalapenos to "rest" for 4 weeks after canning. However, you can enjoy them immediately if you'd like. Once canned, Candied Jalapenos should stay fresh for up to one year.
If not canning Candied Jalapenos
Allow cooked sauce to cool for 20 minutes, then transfer cooked jalapeno and the cooked liquid from saucepan to a sealable container (you can still use canning jars if you'd like).
Store in the refrigerator for up to three months. For best results, allow Candied Jalapenos to chill overnight before eating.
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