These pickled jalapenos, also known as candied jalapenos, deliver a real punch of sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili. These will become a pantry staple!
about 4 pint jars (16 oz)
3 cups vinegar, ACV or white (at least 5% acidity)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine all ingredients except jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
NEXT, LET'S CAN IT!
Ladle hot jalapenos into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.