I would like to make some candied Jalapenos I am not sure if we would like them so would like to make a small batch first before using all the sugar and ingredients called for, can I cut this in half or even 1/3rd. I have 1 lb. of peppers. The recipe is below, I got it from the Gardenweb. Thank you. Just want to make sure we like them before making a full batch, and waiting for more peppers to come on. Thank you

Candied Jalapenos

There aren't words that exist to describe how addictive these little
savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are.
Put them on sandwiches, tacos, rice or bake them into cornbread. You'll
need more and more!

Author Rebecca Lindamood

Ingredients

• 3
  pounds
  fresh
  firm, jalapeno peppers, washed
• 2
  cups
  cider vinegar
• 6
  cups
  white granulated sugar
• 1/2
  teaspoon
  turmeric
• 1/2
  teaspoon
  celery seed
• 3
  teaspoons
  granulated garlic
• 1
  teaspoon
  ground cayenne pepper

Instructions

1. Wearing
   gloves, remove the stems from all of the jalapeno peppers. The easiest
   way to do this is to slice a small disc off of the stem-end along with
   the stem. Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In
   a large pot, bring cider vinegar, white sugar, turmeric, celery seed,
   granulated garlic and cayenne pepper to a boil. Reduce heat and simmer
   for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
   Use a slotted spoon to transfer the peppers, loading into clean, sterile
   canning jars to within 1/4 inch of the upper rim of the jar. Turn heat
   up under the pot with the syrup and bring to a full rolling boil. Boil
   hard for 6 minutes.
4. Use
   a ladle to pour the boiling syrup into the jars over the jalapeno
   slices. Insert a cooking chopstick to the bottom of the jar two or three
   times to release any trapped pockets of air. Adjust the level of the
   syrup if necessary. Wipe the rims of the jars with a clean, damp paper
   towel and fix on new, two-piece lids to finger-tip tightness.
5. *If
   you have leftover syrup, and it is likely that you will, you may can it
   in half-pint or pint jars, too. It’s wonderful brushed on meat on the
   grill or added to potato salad or, or, or… In short, don’t toss it out!
6. Place
   jars in a canner, cover with water by 2-inches. Bring the water to a
   full rolling boil. When it reaches a full rolling boil, set the timer
   for 10 minutes for half-pints or 15 minutes for pints. When timer goes
   off, use canning tongs to transfer the jars to a cooling rack. Leave
   them to cool, undisturbed, for 24 hours. When fully cooled, wipe them
   with a clean, damp washcloth then label.
7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!