Ingredients

The following ingredients have 4 Servings
  • 3 pounds fresh (firm, washed jalapeno peppers, sliced into 1/8-1/4 inch slices)
  • 2 cups cider vinegar
  • 3 cups granulated sugar
  • 3 teaspoons granulated garlic
  • ½ tsp ground cayenne pepper
  • 1 teaspoon celery seed
  • 1 red bell pepper (if desired for color)

Instruction

  • In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
  • Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
  • Turn heat up for the remaining syrup and bring to a full rolling boil.
  • Boil for 5 minutes.
  • Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
  • Insert a knife into each of the jars two or three times to release any trapped pockets of air.
  • Add more syrup if necessary. (*see notes for leftover syrup)
  • Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
  • If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
  • Use proper canning procedures to store at room temperature for longer periods of time.
  • To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.