Candied Jalapenos

Candied Jalapenos
adapted from Foodie with Family, via Cakewalk
makes 3 1/2 pints plus additional syrup
[printable recipe]

3 pounds firm, fresh jalapeno peppers, washed and sliced about 1/8 inch thick
2 cups apple cider vinegar
6 cups white granulated sugar

Combine cider vinegar and white sugar in a large pot and bring to a boil over high heat. Once the mixture reaches a rolling boil, reduce heat to low and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Using a slotted spoon, transfer the peppers into prepared sterilized  canning jars, filling to within 1/4 inch of the upper rim of the jar.

Return the remaining syrup to the stovetop and bring it to a full rolling boil. Boil hard for 6 minutes.

Using a ladle, pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick (or a small icing spatula) 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 cloth and top with new lids and rings to finger-tip tightness.

Place jars in a simmering hot water bath canner with water to cover the jars by 2-inches. When it reaches a full rolling boil, boil 10 minutes for half-pints (8 oz) or 15 minutes for pints (16 oz). When timer goes off, transfer the jars to a towel-covered countertop or a cooling rack. Allow the jars to cool, leaving them undisturbed for 24 hours.

NOTE: We always can the additional candied jalapeno syrup as well. It makes a great addition to bloody marys, salad dressings, etc.

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