Ingredients:

  • 2 lbs fresh jalapeno peppers, sliced into ¼ inch rings
  • 3 cups granulated white sugar
  • 1 cup apple cider vinegar (5% acidity)
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp turmeric powder

Instructions:

  1. Wash the jalapenos thoroughly and slice them into uniform rings. For a milder candy, remove seeds and membranes; for more heat, leave them intact.
  2. In a large stainless steel pot, combine the sliced peppers, sugar, apple cider vinegar, salt, garlic powder, and turmeric.
  3. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a rolling boil, then immediately reduce to a simmer.
  4. Simmer gently for 10–15 minutes until the syrup thickens and the peppers become translucent olive-green.
  5. Sterilize 6 half-pint canning jars in boiling water.
  6. Ladle the hot candied jalapenos and syrup into the jars, leaving ½ inch of headspace. Remove trapped air bubbles with a bubble remover tool.
  7. Wipe rims clean, center the lids, and tighten the bands until finger-tip tight.
  8. Place jars in a water bath canner, ensuring water covers the tops by 1 inch. Bring to a boil and process for 10 minutes.
  9. Remove jars with a lifter and set on a towel-lined counter. Let sit undisturbed for 24 hours to ensure a proper vacuum seal.