CANDIED JALAPENOS & GARLIC
If you love spicy food, then these tasty jalapenos and garlic bits are for you! The sweet and spicy favorite is great over sandwiches, burgers and cream cheese, or try it with nachos or right out of the jar—if you dare, that is!
—RITA LADANY EDISON, NJ
PREP: 25 MIN. • PROCESS: 15 MIN. • MAKES: 3 PINTS
1 pound jalapeno peppers (about 16), cut into 1/4-inch slices
1 1/2 cups thinly sliced garlic cloves (about 4 bulbs)
3 1/2 cups sugar
1 1/4 cups red wine vinegar
3/4 teaspoon salt
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
1 cayenne pepper, minced, optional
1. Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.
2. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove the air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
NOTE Wear disposable gloves with cutting hot peppers; the oils can burn skin. Avoid touching your face.