Candied Jalapeños

THIS IS AMAZING!!!  I literally licked my plate :)  I put this on top of a block of cream cheese but it would be amazing on top of a burger/hot dog!!!  Super easy to make and just delicious!!!

Makes 2 pints

Ingredients

• 1 pound fresh jalapeños
• 2 cups white granulated sugar
• 2/3 cup apple cider vinegar
• 1 teaspoon granulated garlic powder
• 1 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes

Instructions

• Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
• To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
• Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
• Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
• Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.