(adapted from www.foodiewithfamily.com)
Makes about 6 half-pints
Prep: 1 hour, 20 minutes
3 pounds fresh jalapeño peppers, rinsed and patted dry
2 cups cider vinegar
6 cups granulated sugar
1 tablespoon granulated garlic (see Note)
1 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon celery seed
1. Run about 6 to 8 half-pint jars, lids and rings through the dishwasher to thoroughly clean them. When the wash cycle is complete, remove, dry with a clean cloth, and set aside.
2. Place plastic disposable gloves on both hands. Cut off the stem end of the peppers and discard. Slice the peppers into 1/4-inch or thinner rounds. Place the rounds in a large bowl, and set aside.
3. Place the vinegar, sugar, garlic, cayenne, turmeric, and celery seed in a large pot, and bring to a boil over medium-high heat, stirring to dissolve the sugar. When the mixture comes to a simmer, adjust the temperature to around medium heat and let the syrup simmer 5 minutes.
4. Turn the pepper slices into the syrup, and when the mixture comes back to a simmer over medium heat, start timing. Let the slices simmer 4 minutes. Turn off the heat. Using a slotted spoon, remove the peppers from the syrup and transfer into the clean jars, filling the jars about two-thirds full of peppers.
5. Place the pot with syrup back over medium-high heat, and let the mixture come to a boil and then start timing. Boil for 6 minutes, or until the syrup has reduced by a third. Turn off the heat, and ladle the hot syrup into the jars over the pepper slices. Stick a clean dinner knife into the jar to release pockets of air and allow the syrup to combine with the peppers. Add more syrup if needed to bring it up to within 1/2-inch of the top rim of the jar. Wipe the top of the jars with a damp clean cloth or paper towels. Place on the lids and screw the rings on firmly but gently. Pour leftover syrup into jars and seal. Let the hot jars rest on the kitchen counter until cool. Then store in the refrigerator for up to 6 months.
Use: Spoon peppers on top of grilled cheese, barbecue, tacos, cheese, hummus, ham and biscuits, you name it. Brush the leftover syrup onto grilled pork tenderloin or chicken.
Note: Granulated garlic is a little coarser than garlic powder. You find it on the spice aisle and can buy large containers of it at Costco. It is great for adding a quick garlic flavor to soups and sauces. (But don’t try it in sautes of veggies – use fresh garlic!)