Candied Heat

Small Batch Candied Jalapenos

These little gems are everything. Eat them with your sandwich, add to a burrito, enjoy with a lovely cheese and cracker spread, or even chop them up and make a relish! Sweet, hot, tangy, and addictive!

What You’ll Need:

-1/2 cup apple cider vinegar

-1 cup sugar

-dash of turmeric

-dash of celery salt

-1/2 teaspoon garlic powder

-dash of cayenne

-4 to 5 jalapeños cut in slivers (remove seeds if you want to reduce heat)

Method:

In a medium sauce pot, bring cider vinegar, white sugar, turmeric, celery salt, garlic powder and cayenne to a boil. Reduce heat and simmer for 5 minutes. Bring back to rolling boil then add the pepper slices. Bring to rolling boil (yes again), reduce heat and simmer for 5 minutes. Transfer the peppers to canning jars leaving a bit of space at the top. Need a few minis? I like these.

Bring syrup to a full rolling boil and let cook for about 8 minutes. Pour the boiling syrup over the peppers and let cool to room temp.

Keep for about 2 weeks - but I bet they only last you a few days :)