Instructions:
- Start by washing the jalapenos thoroughly. Slice them into uniform rounds, discarding the stem ends.
- In a large pot, combine the apple cider vinegar, sugar, turmeric, celery seed, and granulated garlic. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Add the sliced jalapenos to the pot, stirring to coat them in the syrup. Reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally.
- In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the pot, stirring constantly. Cook for an additional 5 minutes, or until the syrup has thickened slightly.
- Using a slotted spoon, transfer the candied jalapenos to clean, sterilized half-pint jars, leaving about 1/4 inch of headspace. Ladle the hot syrup over the jalapenos, ensuring they are completely covered.
- Wipe the jar rims clean and place the lids on the jars. Secure the lids with the screw bands, but do not overtighten.
- Process the jars in a boiling water canner for 10 minutes, adjusting the processing time for your altitude if necessary. Remove the jars from the canner and allow them to cool completely.
- Check the seals on the jars and store them in a cool, dark place for up to 1 year. Once opened, store the jars in the refrigerator.
Enjoy your homemade canned candied jalapenos on sandwiches, burgers, nachos, and more!
