Myra Hunsicker | Medina EC

You won’t have any trouble finding ways to enjoy these sweet and spicy candied jalapeños. Hunsicker recommends using them on eggs and nachos or over cream cheese as a dip. She uses the leftover syrup for marinating meats.

1 1/2 pounds fresh jalapeños
1 cup cider vinegar
3 cups sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon celery seeds

1. Wash jalapeños, remove stems, and slice into rings or chop in a food processor.

2. In a large pot over medium-high heat, combine vinegar, sugar, garlic powder, cayenne, turmeric and celery seeds and bring to a boil. Reduce heat to medium-low and simmer 4 minutes. Add sliced jalapeños and simmer another 4 minutes.

3. Scoop into heated jars, packing semi-firmly and leaving 1/4-inch headspace. Ladle syrup into jars. Use a chopstick or wooden dowel to remove air bubbles, pressing down on jalapeños, then place lids.

4. Let jars cool to room temperature, then store in the refrigerator.

Makes 2 pint jars.