Jileen Platt | Bowie-Cass EC

Platt gifts her East Texas pepper bounty by cooking up candied jalapeños. These tasty gems are delicious on sandwiches, burgers, eggs and tacos. The recipe can easily be doubled.

1/2 pound jalapeño peppers
1 cup sugar
1/2 cup cider vinegar
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice

1. Prepare a water bath canner or a large pot and heat to boiling, adding half-pint jars and lids to sterilize.

2. Slice jalapeños into 1/4-inch round slices.

3. In a saucepan combine sugar, vinegar, turmeric, ginger and allspice. Bring to a boil, then reduce the heat to a simmer, stirring occasionally. Cook until syrup has reduced and thickened.

4. Carefully add jalapeños to warm jars, gently pushing down, filling up to leave 1/2-inch headspace.

5. Ladle hot syrup over jalapeños, leaving 1/4-inch headspace and removing air bubbles. Wipe rims, top with canning lid and screw on bands. Continue until all jalapeños are canned.

6. Return jars to canner and return to a boil. Boil for 10 minutes. Remove jars, allow to cool. Store in a cool, dark place.

Makes 4 half-pint jars.