- 15 mins
- 45 mins
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Ingredients
- First process
- 4 lb. fresh jalepeno peppers sliced
- 2 lb. onions diced
- 1/2 cup vinegar
- 1/2 cup water
- second process
- 6 to 8 cups sugar
- 2 Tbs. mustard seed
- 1 tsp. turmeric
- 2 tsp. celery seed (optional)
- 1 Tbs. garlic powder
- 1 tsp. ginger
Preparation
Step 1
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of
rubber gloves for handling jalapenos, personal experience, do not touch your
face!). Place in pan with water and vinegar, bring to a boil, cover, reduce
heat & simmer about 10 min or until tender (do not breath fumes) .
Note:
you can use pickled slices for this.
Pour off most of the water vinegar mixture, (hint keep juice for pepper
jelly) add the sugar and spices. Bring to soft ball candy temperature (240 degrees) on medium heat to completely dissolve sugar about another 10 or 15 min. Attend to the boiling mixture closely or it may scorch. Place boiling mixture into
jars, leaving 1/4 inch head space. Adjust caps….Seal. BWB 10 minutes