Ingredients:

  • 1 pound fresh jalapeño peppers, stemmed and sliced into 1/4-inch thick rounds (approximately 450g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup water (60 ml)
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

  1. Wearing gloves, wash, stem, and slice the jalapeños into even rounds.
  2. In a large saucepan, combine the sugar, apple cider vinegar, water, granulated garlic, turmeric, 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. Carefully add the sliced jalapeños to the boiling syrup.
  5. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the jalapeños are slightly softened and the syrup has thickened slightly. Look for a slightly syrupy consistency – it will thicken more as it cools.
  6. Using a slotted spoon or tongs, transfer the jalapeño slices into sterilized jars, leaving about 1/2 inch of headspace.
  7. Carefully pour the remaining syrup over the jalapeños in the jars, ensuring they are fully submerged. Adjust the jalapeños if needed to maintain 1/2 inch headspace.
  8. Let the jars cool completely at room temperature, then refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld. For longer storage, process in a boiling water bath for 10 minutes (consult canning instructions for proper sterilization and processing).