Make a spice sachet by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
Combine the brine ingredients in a medium pot and bring to a boil over medium-high heat. Place the bouquet into the pot with the pickling liquid; simmer covered for 35 minutes.
Turn off the heat and allow it to cool for about 5 minutes.
Remove the bag of spices and discard.
Meanwhile, use a sharp knife to slice off the stems of the jalapeno and discard. For milder slices, remove the seeds and veins. (Wear gloves to protect your hands)
Place the jalapeno slices inside of a 1-quart canning jar or 2-pint size glass canning jars with lids. Pour the warm brine into the jar(s) over the jalapenos. Wipe down the outside of the jar and the rim, if necessary. Let the jar(s) cool completely before sealing the jar with the lid and ring.
Refrigerate the jalapenos at least a week before using. You can enjoy candied jalapenos for up to 3 months sealed tightly in the refrigerator.
The Salt: pickling salt, kosher, or sea salt work best for pickling. Don’t use iodized table salt, which has anti-caking agents that can make pickling liquid cloudy and change the color and taste.Wear food-safe rubber or nitrile gloves to protect your hands when slicing the jalapenos. I’ve been burned before. Trust me; you don’t want to deal with a capsicum burn.Keep the size of the jalapenos consistent. Using jalapenos that are the same size will help keep the texture of the slices uniform throughout the jar. For best results, slice the jalapenos between ⅛ and ¼-inch thick. Use a mandolin to keep the jalapeno slices consistent and the same thickness.If you are looking for very mild candied jalapenos, remove the seeds and stems.Use a canning funnel to help direct the slices and brine into the jar.
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