Candied Jalapenos

By RoketJSquerl

Ingredients

• 3 lbs fresh jalapeno peppers
• 1 c apple cider vinegar
• 1/2 c white vinegar
• 1/2 c Viogner wine
• 7 c granulated sugar
• 1/4 tsp tumeric
• 1/2 tsp celery seed
• 1 tsp granulated garlic

Details

Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from goodiegodmother.com

Preparation

Step 1

Instructions
Sanitize your canning jars. lids, bands, and tools. The recipe fills 6 half pint jars or 3 pints with a little extra.
Wash, pat dry and slice the jalapenos. Wear food handling gloves while slicing to protect your hands.
In a large stock pot, combine all the remaining ingredients (everything except the jalapenos) and bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat and simmer for 5 minutes.
Add the jalapeno peppers to the syrup, stir to coat. Return to a simmer and simmer for 4 minutes.
Using a slotted spoon, remove the jalapeno slices and fill your canning jars within ¼" of the rim
Bring the syrup to a hard boil for 6 minutes, then turn off the heat.
Add the syrup to the jars within ¼" of the rim.
If you have any extra jalapenos that you don't plan to can, place them in another container with any extra syrup and refrigerate immediately.
Using a chopstick or other long utensil, move the jalapenos around in each jar to release any trapped air bubbles. Put lids on the jars and tighten the bands to fingertip tightness.
Bring water to a boil in your canning pot (I use another large stock pot), making sure you have enough to cover the jars by 2".
When the water is at a rolling boil, add the jars to the pot and process for 10 minutes if using half pint jars or 15 minutes for pint jars.
Remove jars to a cooling rack after processing and allow to cool for 24 hours to ensure a seal has formed.
Once the jars have rested and cooled, remove the bands to check for seal, clean the outside of the jars, label if desired, and store in a cool dark place for up to a year. Refrigerate after opening.

Instructions