Candied Jalapenos

by Claire Wetzel Laney

  • 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
Claire’s original recipe.

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.

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