This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

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Candied Jalapenos

1½ pounds jalapenos (or mix with other hot peppers)
1 cup apple cider vinegar
3 cups sugar
1 teaspoon garlic powder or 3-4 small, peeled whole garlic cloves
¼ teaspoon ground turmeric
¼ teaspoon celery seed

Slice peppers into ⅛-¼" thick rounds, and set aside.

Combine other ingredients in a saucepan. Bring to a boil, and reduce heat to a simmer for about 5 minutes.

Add peppers and return to a boil, then again reduce to a simmer for another 5 minutes.

Using a slotted spoon, remove the peppers, and place them in a Mason jar.

Boil the remaining syrup for 5-6 minutes, then add to the peppers.

Refrigerate, and enjoy for up to a month.