Candied Jalapenos

This is another recipe I grabbed of the world wide web. Candied Jalapenos?! C'mon I had to give it a go. I am SO glad I did. Here is her recipe.
I halved it. I wasn't sure what I could possibly do with that many candied jalapenos and I wanted to be sure they were loved and adored by my family before I went candy crazy. I now know I will make the full batch next time and maybe even double it. But just so you know this worked beautifully halved.

•3 pounds fresh, firm, jalapeno peppers, washed
•2 cups cider vinegar
•6 cups white granulated sugar
•1/2 teaspoon turmeric
•1/2 teaspoon celery seed
•3 teaspoons granulated garlic
•1 teaspoon ground cayenne pepper

Remove the stems from your jalapenos and slice them up about 1/4 slices. You can wear gloves for this and I wont make fun of you but I truly didn't find a need as long as I kept my hands to myself and washed really well afterwards.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil, a good boil.
Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
Use a slotted spoon to transfer the peppers, into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating.
Right like my family can wait that long?!

IF you half this like I did you're only going to end up with about 2 pint jars and again I didn't think that was worth processing because I know my husband will snarf these down quickly if I keep them in the frige.

However, when I make the full batch I'll can them and probably do half pint jars because I think they would make great little gifts.

You can eat these as is and they are yummy or you can add them to sandwiches or burgers and they are still yummy.