Ingredients:

  • 1 pound (454g) Jalapeño Peppers, fresh, green, firm, sliced into ¼-inch (6mm) rounds
  • 1 cup (237 ml) White Vinegar
  • 2 cups (400g) Granulated Sugar
  • 1 teaspoon (5ml) Ground Turmeric
  • 1 teaspoon (5ml) Garlic Powder
  • ½ teaspoon (2.5ml) Celery Seed
  • ½ teaspoon (2.5ml) Cayenne Pepper (optional, for extra heat)

Instructions:

  1. Wearing gloves, wash and slice jalapeños into uniform rounds.
  2. In the saucepan, combine vinegar, sugar, turmeric, garlic powder, celery seed, and cayenne pepper (if using).
  3. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves.
  4. Gently add the sliced jalapeños to the boiling syrup.
  5. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the peppers are slightly softened but still hold their shape.
  6. Increase the heat back to medium and simmer for another 35-45 minutes, stirring occasionally, until the syrup has thickened slightly and coats the back of a spoon.
  7. Carefully ladle the hot jalapeños and syrup into the sterilized jars, leaving ¼-inch (6mm) headspace.
  8. Gently tap the jars on the counter to release any trapped air bubbles.
  9. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip-tight.
  10. Process the jars in a boiling water bath for 10 minutes. Alternatively, store in the refrigerator for up to 2 weeks.
  11. Remove the jars from the canner and let them cool completely on a towel-lined surface. Store in a cool, dark place.