Also known as Candied Jalapenos, this recipe combines the heat of sliced jalapenos with loads of vinegar and sugar. Three pounds of jalapenos are sliced using a mandolin (and a cut-proof glove), shown in the top picture below. A sweet pickling liquid takes four cups of sugar, two cups of apple cider vinegar, and some turmeric, celery seed, garlic, and cayenne peppers, which are boiled, the peppers added to it, and simmered. The jalapenos are packed into pint jars, topped with the liquid, sealed, and boiled for fifteen minutes to kill harmful bacteria and allow for longer-term storage.
The full recipe at the link below (a public link to my personal Google Drive) will take two hours and yield four pints of these snacking delights.
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