Nashville Hot Candied Jalapenos
Ingredients
1 ½ pounds of fresh jalapenos, sliced into 1/8th inch rings
1 cup apple cider vinegar
3 cups sugar
½ tsp turmeric
½ tsp celery seeds
½ tsp mustard seeds
1 cinnamon stick, broken in half
3 cloves garlic, peeled and cut into large pieces
1-pint jar (sterilized- can be done in dishwasher or microwave to save time)
Directions
In a large pot, bring sugar and vinegar to a boil.
Add turmeric, celery seeds, mustard seeds, and cinnamon stick and lower heat to a simmer.
Cook for 4 minutes.
Add jalapenos and cook for another 4 minutes. (Don’t overcook)
Use a slotted spoon to put peppers in the jar, boil the liquid another 5 minutes and pour it over the peppers.
Add the garlic to the jar and give it a stir with a wooden skewer or chopstick to release any air.
Seal, refrigerate, and try to wait 2 weeks before you eat them. Love at first bite!
