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Monday, November 7, 2016

Candied Jalapenos

So, what do you do when you "over-purchase" hot peppers at the Farmer's Market ? You make candied jalapenos ! I honestly have never tried these; however, I am now a huge fan. I have always loved the combination of sweet and spicy, but this takes it to a new level. The side bonus is 3 small jars of the sweet syrup, infused with peppers, which will make an amazing glaze for some Cornish game hens I have in the freezer !

These are so easy, and are great with cheese and crackers, or incorporated into a sandwich, salad or snack !

Candied Jalapenos
3 pounds red and green jalapenos, sliced
2 cups apple cider vinegar
6 cups sugar
1 teaspoon turmeric
2 teaspoons hot chili powder
3 teaspoons garlic powder
2 teaspoons celery salt

In a large stock pot, mix together vinegar, sugar and spices. Bring to a boil, then simmer on low for 10 minutes. Stir in sliced peppers, and cook for 5 minutes.

In the meantime, start your canner with boiling water, and reserve 10 half pint jars. Bring water to a boil, and boil jars for 10 minutes. Using a slotted spoon, place peppers in sterilized jars. Bring remaining syrup to a boil, and boil for 5 minutes. Pour hot syrup over peppers up to 1/4 inch from the top of the jars. Process in a water bath canner for 10 minutes, then cool and store. Any extra "syrup" can be canned along side the peppers, and used for glaze for meats.

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