Candied Hot Peppers

Candied Hot Peppers

Ingredients
1 lbs hot peppers sliced about 1/4" thick (or for milder, at least half other varieties of sweet peppers)
¾ cup apple cider vinegar
2 cups sugar
1 tsp granulated garlic
¼ tsp turmeric
¼ tsp celery seed
¼ tsp cayenne pepper
¼ tsp mustard seed


Instructions
Slice peppers into 1/8 - 1/4 in rounds, then put them in a colander and rinse them, using the sprayer and spin in salad spinner to help remove seeds.

In a medium pot, combine the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.

Add pepper slices and simmer for another 4 minutes.

Using a slotted spoon, transferred the peppers to a clean, sterile canning jar, leaving at least ¼ inch of headspace.

Turn the heat up on the liquid and boil hard for 6 minutes. Using a ladle, pour the boiling syrup into the jar over the peppers .

Remove air bubbles and wipe the rim of the jar and fit lids.

Process 10 minutes for half-pints or 15 minutes for pints in boiling water bath.

*This recipe was originally for jalapenos but we did not get any this year and we had a lot of green cayenne peppers on our plants and a hard freeze was coming.