Candied jalapenos


3 lbs jalapenos ( a mix of red & green fruit is beautiful)
2 c cider vinegar
6 c sugar
1/2 t turmeric
1/2 t celery seed
1 T granulated garlic
1 teaspoon ground cayenne pepper
Pickle Crisp


*Wear gloves.  I suffered recently for 24 hours from burning hands.  Trust me, it is no fun.
Prepare the jars and lids.  Add 1/16 t of Pickle Crisp to each half-pint jar.
Stem the peppers and slice the peppers into thin rounds.
Combine vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper in a large pot.  Bring to a boil, then lower  the heat and simmer for 5 minutes.
Add the pepper slices and simmer for 4 minutes.
Transfer the peppers into the jars with a slotted spoon, leaving the syrup in the pot. Allow 1/4 inch of headspace.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.  Add syrup to jars to within the allowed headspace.

Add lids and process in a boiling water bath canner for 10 minutes for half-pint jars, 15 for pint jars.

Complete directions for safe processing can be found at the National Center for Home Food Preservation at the University of Georgia.

I found this recipe at Foodie with Family, and she deserves all the credit, as these babies are delicious!