Instructions:
- Prepare the Pickling Liquid:
- In a medium saucepan, combine the granulated sugar, apple cider vinegar, water, minced garlic, ground ginger, turmeric, salt, and black pepper.
- Dissolve the Sugar:
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
- Cook the Jalapeños:
- Add the sliced jalapeños to the saucepan.
- Reduce the heat and let it simmer for 5-7 minutes, or until the jalapeños are tender but still crisp.
- Jar the Jalapeños:
- Using a slotted spoon, transfer the jalapeños to sterilized jars.
- Thicken the Syrup:
- Continue to simmer the liquid for an additional 10 minutes, or until it has slightly thickened.
- Pour the Syrup:
- Pour the hot syrup over the jalapeños in the jars, making sure the jalapeños are fully covered.
- Cool and Seal:
- Let the jars cool to room temperature, then seal them with lids.
- Refrigerate and Marinate:
- Refrigerate the candied jalapeños for at least 24 hours before using to allow the flavors to develop.