Candied Jalapeño Peppers
Candied Jalapeño Peppers
These are great on tacos and nachos, and especially delicious on salads. I also use the pickling juice to make a fantastic salad dressing.
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Ingredients
- 2 pounds jalapeño peppers sliced with seeds
- 2 cups cider vinegar
- 3 cups granulated sugar
- 1 cup water
- 1/2 teaspoon turmeric
- 1 tablespoon granulated garlic
- 1 tablespoon ground cayenne pepper
Instructions
- With gloves, remove stems of jalapeño peppers and slice into uniform 1/4 inch rounds. Pack in jars. I use four pint-sized jars.
- In a large pot on medium high heat, bring to a boil the cider vinegar, sugar, water, turmeric, garlic and cayenne pepper.
- Add Jalapeños to liquid for about 5 minutes. Ladle the jalapeño peppers and hot liquid into the jars making sure liquid covers peppers and leave a 1/4-inch headspace.
- Process jars in a boiling water canner for 15 minutes. Allow to rest at least two weeks before consuming. For instructions to prepare jars, please visit the Ball Canning website.