Candied Jalapenos

by Claire Wetzel Laney

Ingredients

• 9 lbs. fresh jalapenos
• 4 cups apple cider vinegar
• 12 cups granulated white sugar
• 1/2 tsp. tumeric
• 1/2 tsp. celery seed
• 1/2 tsp. garlic powder
• a few dashes of cayenne

Directions

Slice jalapenos. (Wear gloves!) Combine cider, sugar, and spices in a large pot. Bring to a boil. Reduce heat and simmer for a few minutes. Raise heat and add jalapenos. Bring back to a boil and simmer for 4-5 minutes.

Transfer jalapenos to jars and continue simmer sauce for 5-10 minutes. Transfer to jars, filling to cover jalapenos. Can or keep in fridge for 3-4 weeks.