ING 3 lbs. fresh jalapeno peppers, washed 2 cups apple cider vinegar 6 cups granulated sugar 1/2 tsp ea turmeric, celery seed 3 tsp granulated garlic, tsp cayenne pepper
METHOD Wearing gloves, destem jalapenos. Slice into uniform discs and set aside. In a large pot, bring the vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes. Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.
Bring the heat back up to a boil and boil hard for 6 minutes. Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it’s full to 1/4″ of the rim. Wipe the rims and place clean two-piece lids on the jars.