I love hot peppers, they really don't love me though. I will usually keep eatin' em even though my nose is running, my eyes are running & my mouth is on fire.
I made two different Jalapeño "snacks" first was Cowboy Candy
3 pounds fresh jalapenos
2 cups apple cider vinegar
6 cups granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 garlic cloves, chopped
2 teaspoon crushed red pepper flakes
1. I highly recommended you wear gloves! Remove stems from all of the jalapenos and slice 1/8 inch thich or so. I used my mandoline slicer. Love that thing. Set aside.
2. In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and crushed red pepper flakes to a boil. Reduce heat and simmer for 5 minutes.
3. Add the pepper slices and simmer for 5 minutes.
4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.
5. Turn up the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets by sliding a plastic utensil down the inside of the jars. Wipe the rims of the jars with a clean, dampened with vinegar cloth and place lids & rings on the jars.
6. You are now ready to process in a water bath for 10 minutes for pints. Or you can just refrigerate them.
7. The hardest step of all....let them sit for 2 weeks to let the flavors blend.