- 3 pounds fresh jalapeno peppers, sliced about 1/4-inch thick
- 2 sweet onions, sliced about 1/4-inch thick
- 2 cups cider vinegar
- 6 cups sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 cloves garlic, chopped
Slice peppers, then put them in a colander and rinse away some -- but not all -- of the seeds.
In a large pot, bring vinegar, sugar, turmeric and celery seed to a boil. Reduce heat and simmer about 7 minutes. Add pepper, onions and garlic. Once the mixture simmers again, set the timer for 5 minutes. When timer goes off, transfer with a slotted the pepper/onion mixture to sterilized canning jars. Fill to 1/2 inch from top.
Raise the heat under the syrup and boil 8 to 10 minutes. Pour syrup over peppers to within 1/4 inch of the top of the jar. Clean the tops of the jars and use 2-piece lids to seal. Process in a water bath canner (below) for 15 minutes.
You will need a large pot to hold boiling water, with a a rack (or a layer of jar rings) on the bottom so that the water can circulate underneath it. (I use my largest pasta pot and a steamer rack from another pot.)
Start boiling water in the pot well before you need it, and bring another kettle of water to a boil to top it off after you add the jars. You can put empty jars, lids and bands in the water to sterlilize them before use, and just keep the water boiling.
Put the food into clean, hot canning jars, covering the solids by a quarter-inch with liquid. Leave a quarter-inch of space between the top of the liquid and the lid. Release trapped air by pushing the lid slightly open with a chopstick. Wipe the rims clean with a moistened paper towel; center lids on the jars and screw on jar bands.
Place filled jars on the rack, using canning tongs (or other tongs) to lift them straight up and straight down. Add more boiling water if necessary to cover the jars completely. After the water comes to a full boil, cover the pot and start timing. The number of minutes to process should be included with the recipe; if not, use 15 minutes.
Turn off heat, remove pot lid, and let jars rest in the water for 5 minutes. Remove jars and place them on a clean, folded towel and set aside. After 24 hours, check seals, pressing firmly on the lids; they should not flex up and down. Store in a cool, dark place for up to a year