Candied Jalapenos (adapted from Foodie with Family, via Tasty Kitchen)
- 3 pounds firm, fresh jalapeno peppers, washed and sliced about 1/8 inch thick
- 2 cups cider vinegar
- 6 cups white granulated sugar
In a large pot, bring cider vinegar and white sugar to a 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, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Turn up the heat under the pot with the syrup and bring it to a full rolling boil. Boil hard for 6 minutes.
Using a ladle, pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick (or a small icing spatula) 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 cloth and top with new lids and rings to finger-tip tightness.
for the Veg:
- 2 lbs. fresh jalapenos, sliced about 1/8 inch thick
- 2 carrots, sliced about 1/8 inch thick
- 2 onions, sliced about 1/8 inch thick
- 4 t. Mexican oregano
- 4 cloves of garlic, each sliced in half
- 3/4 c. olive oil
- 3/4 c. water
- 3 c. white vinegar
- 1 T. (3 t.) canning salt
Bring brine to a full rolling boil. Fill jars to within 1/4 inch of top. Wipe rims, and seal with new lids and rings to finger-tip tightness. Process in boiling hot water bath for 10 minutes, then transfer to a cooling rack to cool completely. (Remember not to start the timer until the water comes back to a rolling boil.) Do not disturb for 24 hours.