Ingredients
Scale
- 1 pound fresh jalapeños, sliced into rings
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 teaspoon turmeric for a touch of color
Feel free to adjust the heat by removing some of the seeds or adding more cayenne pepper. If apple cider vinegar isn’t available, white vinegar works as a substitute, though it may alter the flavor slightly.
Instructions
- Start by sterilizing your jars. This ensures your candied jalapeños stay fresh longer. I remember my grandma always emphasizing this step, and it’s one I never skip!
- In a large pot, bring the sugar, apple cider vinegar, garlic powder, celery seed, cayenne pepper, and turmeric to a boil over medium heat. Stir frequently until the sugar dissolves completely.
- Add the sliced jalapeños to the pot, reduce the heat, and let them simmer for about 5 minutes. You’ll know you’re on the right track when the kitchen fills with their sweet and spicy aroma.
- Using a slotted spoon, transfer the jalapeños into the sterilized jars. Leave about 1/2 inch of space at the top.
- Increase the heat and bring the remaining syrup to a rolling boil. Let it boil for about 6 minutes until it thickens slightly.
- Pour the hot syrup over the jalapeños in the jars, ensuring they are covered. Seal the jars tightly with lids.
- For a proper seal, process the jars in a boiling water bath for 10 minutes. This step always reminds me of those summer weekends when my father would guide me through canning, instilling patience and precision.
- Let the jars cool on a towel-lined counter. As they cool, you’ll hear the satisfying pop of lids sealing—music to a home cook’s ears.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
