Candied Jalapeños

Recipe View 15 mins Prepare the Jalapeños: Wearing gloves, thoroughly rinse the jalapeños. Remove the stems and slice into uniform 1/4-inch rounds. For a milder heat, carefully remove the seeds and membranes before slicing. (Prep time: 15 minutes)

Recipe View 5 mins Create the Brine: In a medium-sized saucepan, combine the brown sugar and apple cider vinegar. Stir in the garlic powder, celery seed, turmeric, cumin seed, anise seed, salt, and red pepper flakes. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Simmer for 3 minutes to allow the flavors to meld. (Cook time: 5 minutes)

Recipe View 5 mins Candy the Jalapeños: Gently add the sliced jalapeños to the simmering brine. Reduce heat to low and simmer for 4 to 5 minutes, ensuring the peppers remain slightly firm. (Cook time: 5 minutes)

Recipe View 10 mins Jar the Jalapeños: Using a slotted spoon, carefully transfer the jalapeños to the sterilized pint jar, packing them gently. Continue to simmer the remaining liquid in the saucepan over medium-low heat until it thickens slightly into a syrupy consistency, approximately 10 minutes. (Cook time: 10 minutes)

Recipe View 72 hrs Preserve and Cool: Pour the hot syrup over the jalapeños in the jar, ensuring they are fully submerged. Allow the jar to cool completely at room temperature. For a clearer appearance, strain any excess seeds from the syrup before pouring. Refrigerate for at least 3 days before serving to allow the flavors to fully develop. (Chill time: 72+ hours). Store in the refrigerator for up to 3 months.