Super Simple Candied Jalapeños
An easy to make sweet and spicy garnish for savory dishes or just on crackers with cream cheese. Easily modified into a relish also.
Ingredients
- 12 jalapeños, sliced
Brine
- 1 cup apple cider vinegar
- 2 cups sugar
- 1/2 tsp turmeric
Optional to add with the jalapeños
- 1/4 red bell pepper, diced
- 1/4 large sweet onion, diced
Instructions
- Bring apple cider vinegar, sugar and turmeric to a boil.
- While the brine is boiling, slice the jalapeños into 1/4" width rings. Wear gloves!
- Continue to boil until brine almost reaches desired thickness. (Cooled liquid will be slightly thicker and it will continue to thicken while cooking the jalapeños.)
- Add jalapeños. And onions and red bell pepper, if desired.
- Cook jalapeños to desired firmness (or lack thereof).
- Pour into pint jars and refridgerate. Lasts for several weeks--and likely longer if you're a risk taker like me or if they're not eaten right away.
