CANDIED JALAPEÑOS
450 g Jalapeños
170 ml apple cider vinegar
400 g sugar
¼ teaspoon turmeric
1 teaspoon granulated garlic
⅓ teaspoon pepper
_ cut off stems from all of the jalapeño peppers
_ slice peppers into uniform 2-3 mm rounds
_ in a large pan, bring the vinegar, sugar, turmeric, granulated garlic and cayenne pepper to a boil
_ reduce heat and simmer for 5 minutes
_ add the pepper slices and simmer for 4 minutes
_ use a slotted spoon and transfer the peppers into sterile canning jars [pack a little]
_ turn heat up and bring sirup to a full rolling boil [boil for 6 minutes]
_ carefully pour the hot syrup into the jars over the jalapeno slices
[Push a chopstick or something similar along the insides of the jar to release any trapped air bubbles]
_ wipe the rims of the jars with a clean, damp towel and screw on the lid tight
_ to can, place the hot jars in a water bath and cover with water by
_ bring the water to a full rolling boil and process for 10 -15 minutes
_ give the peppers 2 weeks to a month to mellow before opening
KANDIERTE JALAPEÑOS
450 g Jalapeños
170 ml Apfelessig
400 g Zucker
¼ Teelöffel Kurkuma
1 Teelöffel granulierter Knoblauch
⅓ Teelöffel Pfeffer
