Nashville Hot Candied Jalapenos

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1 ½ pounds of fresh jalapenos, sliced into 1/8th inch rings

1 cup apple cider vinegar

3 cups sugar

½ tsp turmeric

½ tsp celery seeds

½ tsp mustard seeds

1 cinnamon stick, broken in half

3 cloves garlic, peeled and cut into large pieces

1-pint jar (sterilized- can be done in dishwasher or microwave to save time)


In a large pot, bring sugar and vinegar to a boil.

Add turmeric, celery seeds, mustard seeds, and cinnamon stick and lower heat to a simmer.

Cook for 4 minutes.

Add jalapenos and cook for another 4 minutes. (Don’t overcook)

Use a slotted spoon to put peppers in the jar, boil the liquid another 5 minutes and pour it over the peppers.

Add the garlic to the jar and give it a stir with a wooden skewer or chopstick to release any air.

Seal, refrigerate, and try to wait 2 weeks before you eat them. Love at first bite!

© Deer One Publishing 2021