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Ingredients
- 3 pounds fresh firm jalapeño pepper, washed
- 2 cups cider vinegar
- 6 cups sugar
- 1/2 tsp turmeric
- 1.2 tsp celery seed
- 3 tsps garlic powder
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Remove stems. Cut into 1/8 or 1/4” slices. Set aside
Step 2
In large pot, bring cider, sugar, turmeric, celery seed and garlic to a boil. Reduce heat and simmer 5 minutes.
Step 3
Raise the heat to a boil and add peppers slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer peppers to clean canning jars.
Step 4
Turn heat up to a boil on syrup and bring to a rolling boil. Boil hard for 6 minutes.
Step 5
Pour boiling syrup into jar with jalapeño slices. Insert a cooking chopstick into jars to release air bubbles. Adjust level of syrup as needed. E tea syrup can be put in jars to be used on chicken.
Step 6
Place jars in canner, cover by 2”. Bring water to full roiling boil. When it reaches a full boil set timer for 10 minutes for half-pints and 15 minutes to full pints. Use canning tongs to transfer jars to cooling rack. Leave undisturbed for 24 hours.
Let’s sit for a month before using.
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