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Candied Jalapenos

Not for the faint-of-heart!

I found this recipe on the internet. It is good over cream cheese or a savory cheesecake. A danger sign might be appropriate to warn unwary guests.





List of Ingredients



• 4 pounds jalapenos or other hot chiles
  
• 2 pounds onions
  
• 1/4 cup vinegar
  
• 1/4 cup water or more if needed
  
• 6-8 cups sugar, depending on sweetness desired
  
• 2 tablespoons mustard seed
  
• 2 teaspoons turmeric
  
• 2 teaspoons celery seed
  
• 1 teaspoon ginger
  
• 1 teaspoon garlic powder
  






Instructions



1. Wash and thinly slice chiles and onions (I slice the chiles and chop the onions). Place in a large covered saucepot with water and vinegar. Bring to a boil, reduce heat, and simmer until tender, about 10 minutes.
   
2. Pour off most (about 90%) of the vinegar water. Add remaining ingredients. Bring to a soft candy temperature on a candy thermometer.
   
   
3. Pack in sterile pint jars leaving 1/4 inch headspace. Adjust lids. Process in hot water bath about 10 minutes.
   






Final Comments


Since this is so hot, it might be wise to substitute green bell peppers for some of the chiles. The original recipe did not call for water bath processing, but I've become so cautious about food safety that I process anything I put up in jars.