Candied Jalapeno Peppers

By lindaauman

Ingredients

• 1 pound fresh jalapenos (there are about 28-30 in a pound), stems removed
• 2 cups white vinegar
• 3 1/2 cups sugar
• 1 3-inch stick cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon Pickle Crisp, optional

Preparation

Step 1

1 - Slice peppers into rounds about 1/4 inch thick

2 - Combine vinegar, sugar and salt in a saucepan. Bring to a boil and boil hard for 6 minutes, or until the syrup begins to thicken slightly.

3 - Add the pepper slices and cook for 2 minutes.

4 - Remove mixture from heat, discard cinnamon stick and spoon pepper rounds into sterile half-pint jelly jars and fill with the hot syrup. Add 1/8 teaspoon Pickle Crisp to each jar. Wipe jar rims with damp paper towel. Attach lids and store in the refrigerator where they keep for months. (You could also can these using the water bath method, 10 minutes, which is what I chose to do). The recipe makes 4 half-pint jars.

*Note: I use 1/8 teaspoon Pickle Crisp added to each jar before sealing to make a slightly crisper pickle.