Ingredients:

  • 2 pounds fresh jalapeño peppers, stemmed and sliced into 1/4-inch thick rounds
  • 1 cup white distilled vinegar
  • 4 cups granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • Optional: 1/2 to 1 teaspoon red pepper flakes

Instructions:

  1. Wash, stem, and slice jalapeños. Wear gloves!
  2. In a large pot, combine vinegar, sugar, garlic powder, onion powder, turmeric, celery seed, and red pepper flakes (if using).
  3. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves completely.
  4. Add sliced jalapeños to the syrup. Reduce heat to low and simmer for 1 hour, stirring occasionally until peppers are slightly translucent.
  5. Sterilize jars, lids, and bands according to canning instructions (if canning). Skip if only refrigerating.
  6. Use a slotted spoon to transfer jalapeños to the sterilized jars, leaving 1/2 inch headspace.
  7. Carefully pour the syrup over the jalapeños, leaving 1/2 inch headspace. Remove any air bubbles.
  8. Wipe the rims of the jars clean. Place lids on jars and screw on bands until fingertip-tight. Process in a boiling water bath for 10 minutes (if canning). Let cool to room temperature if not canning.
  9. Remove jars and let cool completely. Check seals. Refrigerate any unsealed jars immediately. Refrigerate all jars after cooling if not canning.