Candied Jalapeno Peppers in 40 Minutes

Instructions:

1. Put on nitrile gloves and slice the jalapeños into consistent 1/4-inch rounds.
2. Toss the pepper slices with kosher salt in a bowl and let them sit for 10 minutes to draw out excess moisture.
3. Drain the peppers and discard the collected liquid.
4. In a large stainless steel saucepan over medium-high heat, combine sugar, apple cider vinegar, garlic powder, and turmeric.
5. Stir constantly until the sugar dissolves and the mixture reaches a rolling boil.
6. Reduce heat to medium and simmer for 5–8 minutes until the syrup thickens and becomes glossy.
7. Carefully stir the sliced jalapeños into the simmering syrup.
8. Cook for 5–10 minutes, stirring occasionally, until peppers are translucent and olive-green and the syrup heavily coats them.
9. Remove from heat immediately while peppers still retain a slight snap.
10. Use a slotted spoon to transfer peppers into clean glass jars and pour the remaining concentrated syrup over them until submerged.
11. Allow jars to cool to room temperature before sealing.