A delightful twist on candied jalapeños, perfect for adding a sweet and spicy kick to your dishes.
Slice the jalapeños into thin rounds, discarding the stems.
Wear gloves to protect your hands from the jalapeño oils.
In a large pot, combine the vinegar, sugar, turmeric, celery seed, and cayenne pepper. Bring to a boil.
Stir constantly to ensure the sugar dissolves evenly.
Add the jalapeño slices to the pot and simmer for 5 minutes.
Ensure all slices are submerged in the liquid for even cooking.
Using a slotted spoon, transfer the jalapeño slices into sterilized canning jars.
Pack the slices tightly but avoid crushing them.
Boil the remaining liquid for 5 minutes, then pour it over the jalapeños in the jars.
Leave a small gap at the top of each jar to allow for expansion.
Seal the jars and process them in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged in water during processing.
Let the jars cool completely before storing them in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
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