15 jalapeno peppers
1 cup Peace River Honey
1/2 cup Apple Cider Vinegar
1 tsp ground ginger
1/2 tsp ground tumeric
1 tsp garlic powder
Ingredients
Method/Instructions
1
Carefully slice jalapenos approximately 1/4 inch thick.
2
In a medium pot add Peace River Honey, apple cider vinegar, garlic powder, turmeric, and ground ginger. Bring it to a steady boil, then reduce heat to a simmer. Let it cook for about five minutes.
3
Add the sliced jalapenos to the pot, then give it a quick stir to coat the jalapenos. Bring to another rapid boil, then reduce heat. Let the peppers simmer for another five minutes, stirring occasionally. Don’t worry if the jalapenos don’t all “look” cooked; this is normal.
4
Use a slotted spoon to scoop out the jalapenos, leaving as much as the juice in the pot as possible. Transfer the peppers to a clean empty Peace River Honey glass jar.
5
Once the jalapenos are removed, bring the sauce back up to a rapid boil. Let it boil hard for about 4-5 minutes.
6
Allow cooked sauce to cool for 20 minutes, then pour the cooked liquid from saucepan over the cooked peppers.
7
Store in the refrigerator for up to three months. For best results, allow Candied Jalapenos to chill overnight before eating.
