Candied Jalapenos

This is a recipe my mother snagged off a work colleague a while back that has been a big hit. Super tasty on their own or with cream cheese, personally I think these are at their best as a burger garnish. If you take some to work prepare to make another batch soon after.

Ingredients

• ~ 1.25-1.5kg of Jalapeno Peppers (around 3lb)
• 1 tbsp Garlic
• 1 tsp Turmeric
• 1 tsp Cayenne
• 1 tsp Chili Powder (I use some made my HoChiWaWa's recipe, optional though)
• 1/2 tsp Celery Seed
• 2 cups apple cider vinegar
• 6 cups granulated sugar

Method

• Sterilize jars, the number you need will vary based on size. It's always best to sterilize more than you need.

• de-stem your peppers, if you're pepper sensitive wear gloves or at least thoroughly scrub the oils off your hands and fingernails before touching your face or genitals (or someone elses genitals)

• slice peppers into pretty rounds fairly thin, sliced pickle-ish in width.

• Bring all non pepper ingredients to a boil

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• reduce heat and simmer for 5 mins or so

• add pepper rounds and cook for 4 minutes

• transfer to your clean jars with a slotted spoon, fill to a fingertip or so under the rim

• bring syrup back to a boil and leave it going for 7 minutes or so

• cover the jarred peppers with the syrup, using a sterilized instrument of some kind break up any bubbles below

• Seal and process jars for 15 minutes, remove to cool overnight.

• Let the flavours develop for at least 3 weeks before chowing down.

Serving:

• Burger and Sandwich topping
• With Cream Cheese
• In Salads
• On their own

Notes:

• Don't toss the leftover syrup, I used it as a glaze and even brushed some cornbread and biscuits with it before baking them. Tasty and spicy.

• You can remove some of the seeds at the slicing stage to reduce heat, but don't, jalapenos aren't that spicy.