Citrus-Honey Jalapeños “Cowboy-Candy”

Instructions

1. Prepare jars and jalapeños Sterilize 4 half-pint jars and their lids according to safe canning guidelines. Wash 1 pound fresh jalapeños, then slice the jalapeños into 1/4-inch rings, discarding stems. Set the 1 pound sliced jalapeños aside while you prepare the citrus-honey brine.
   Wear gloves when handling 1 pound fresh jalapeños to protect your hands from the capsaicin.
2. Make the citrus-honey brine In a large nonreactive pot, combine the zest of 2 oranges, the juice of 2 oranges, the zest of 1 lemon, the juice of 1 lemon, 1 cup apple cider vinegar (5% acidity), 1 cup honey, 1 cup sugar, and 1 teaspoon pickling salt. Stir the citrus zest, citrus juice, apple cider vinegar, honey, sugar, and pickling salt together until the sugar begins to dissolve, then bring the mixture to a boil over medium-high heat.
3. Simmer the jalapeños Once the citrus-honey brine of 1 cup apple cider vinegar, 1 cup honey, 1 cup sugar, citrus zest and juice, and 1 teaspoon pickling salt reaches a boil, add the 1 pound sliced jalapeños to the pot. Reduce heat slightly and simmer the 1 pound jalapeño rings in the hot brine for 3–4 minutes, just until the jalapeños begin to soften and turn a more vibrant, slightly translucent green.
   Do not overcook the 1 pound jalapeños; they should retain some texture.
4. Pack the jars Using tongs, pack the hot 1 pound citrus-honey jalapeño rings snugly into the sterilized half-pint jars, leaving about 1/2 inch of headspace at the top of each jar. Ladle the hot citrus-honey syrup from the pot over the packed jalapeños, making sure to include some of the zest and liquid from the original mixture of 1 cup apple cider vinegar, 1 cup honey, 1 cup sugar, citrus juice, and 1 teaspoon pickling salt in each jar. Maintain 1/2 inch headspace.
   Use a non-metallic utensil to remove any trapped air bubbles and adjust the level of syrup as needed.
5. Seal the jars Run a clean, damp cloth around the rims of the jars to remove any residue from the citrus-honey syrup. Place prepared lids on the jars and screw on the rings until fingertip tight. Ensure each half-pint jar filled with the citrus-honey jalapeños and brine still has 1/2 inch headspace before processing.
6. Process in a boiling water bath Place the filled and sealed jars of Citrus-Honey Jalapeños into a canning pot or large stockpot of boiling water, making sure the jars are covered by 1–2 inches of water. Bring the water back to a gentle boil and process the jars for 10 minutes, adjusting the 10-minute processing time for altitude if necessary according to safe canning guidelines.
7. Cool and rest Using a jar lifter, remove the processed jars of Citrus-Honey Jalapeños from the boiling water and place them on a towel-lined counter. Allow the jars to cool undisturbed until completely cool. Listen for the lids to pop as they seal. Any jars that do not seal should be refrigerated and used first. Store properly sealed jars in a cool, dark place for at least 1 week to allow the flavors of the 1 pound jalapeños, citrus zest and juice, 1 cup apple cider vinegar, 1 cup honey, 1 cup sugar, and 1 teaspoon pickling salt to meld and deepen.