OMG!!! Yes, and more yes. Spicy sweet amazingness!!!
Candied peppers are da bomb if you like sweet and spicy!!
You need to start with good fresh peppers
And the best part is the remaining marinade!!!
I mean the stuff that makes the peppers sweet and so good too.
Save any remaining sauce to marinade your tofu or chicken or fish for the next week.
Okay. Its really good.
Ingredients:
4 pounds fresh jalapenos run through the food processor slicer or chopped (with gloves)
2 cups apple cider vinegar
6 cups sugar (I know I hate it too)
2 tsp garlic powder or 2 T. fresh chopped garlic
1/2 - 1 T, turmeric
Optional: 1/2 t. celery seed, extra red peppers, Mexican oregano, curry, be creative, etc.
Recipe:
- Sterilize jars and lids. I used 5 pints.
- Make sure all your ingredients are ready: Chop peppers, discard stems, chose if you want seeds, and get everything out. This is quick!
- Prep the sauce: Boil vinegar, sugar, garlic turmeric, plus any extras you choose. Set a timer and boil on medium heat for exactly 5 minutes.
- Turn the heat up and add the peppers. Reduce heat to a simmer and cook for exactly 4 minutes.
- Use a slotted spoon and a canning funnel (if available) to transfer the peppers to the jars.
- Use a ladle to fill the jars with syrup.
- Clean the rims with a clean towel (very important)
- Refrigerate for 6+ weeks or can
Canning Instructions
- Follow USDA canning guidance!!!
- Water bath pickled vegetables for 10 minutes per pint and wait for the lid to "ping"
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