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Candied jalapeños


  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tablespoon brown mustard seeds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 8-10 jalapeños, stems removed and sliced into rounds
  • 1 lime, juiced and zested


  1. Add vinegar, sugar, mustard seeds, salt, garlic powder, onion powder and turmeric to a medium-sized pot over medium-high heat and bring to a boil. Stir the mixture until all the sugar has dissolved, and add the jalapeños. Let the jalapeños cook in the boiling mixture for about five minutes. Use a slotted spoon to remove the jalapeños and add them to a clean jar.
  2. Let the liquid boil until it has reduced by about half, about 15 minutes. Pour the liquid over the jalapeños into the jar and let them cool to room temperature. Cover and refrigerate for up to three weeks. Serve and enjoy! 

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