Candied jalapenos go great in any place where you would use hot chili jelly – sandwiches, crackers with cream cheese, etc.
1 lb jalapeno peppers, washed
2/3 cup cider vinegar
2 cups sugar
1 tsp granulated garlic
1/2 tsp ground cayenne pepper
Pinch celery seed
Remove the jalapeno stems and slice into 1/4″ rounds.
In a large pot, bring all ingredients except jalapenos to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. To can, process in a water bath for 10 minutes for half-pints or 15 minutes for pints.
Allow to mellow for at least two weeks, but preferably a month before eating.
Recipe from Tasty Kitchen