candied jalapenos

How To Make candied jalapenos

• 1

  In a large pot bring apple cider vinegar, white sugar, garlic, cinnamon, and nutmeg to a steady boil.
• 2

  Reduce the heat and simmer for 5 minutes.
• 3

  Add the peppers and simmer for 5 minutes.
• 4

  Use a slotted spoon to transfer the peppers into a clean sterile canning jars and leave 1/4 inch of the upper rim of the jar.
• 5

  Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• 6

  Pour the boiling syrup into the canning jars over the jalapeno slices within 1/4-inch of the rim.
• 7

  Place jars in a canner, cover with water by 2-inches.
• 8

  Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• 9

  When timer goes off, use canning tongs to transfer the jars to a cooling rack.
• 10

  Leave them to cool, undisturbed, for 24 hours.
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