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Wearing latex gloves, remove the stems from the jalapeños with a knife and discard, and slice the jalapenos into 1/8 inch round discs.
In a large pot, combine the apple cider vinegar, sugar, turmeric, celery seed, garlic powder and cayenne pepper and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for exactly 4 minutes. Notenot all pepper slices will fit in the pot so do half for 4 minutes, remove and place in jars, and add the rest of the peppers to the pot.
After 4 minutes of simmering the peppers, use a slotted spoon and funnel to transfer the pepper slices into clean, sterile mason jars. Fill the jars to approximately 1/4 inch from the rim.
After all peppers have been removed, turn up the heat under the pot and bring to a full rolling boil. Boil hard for 6 minutes.
Enjoy a beer!
Use a ladel to pour the boiling syrup into the jars over the jalapeño slices. Fill the syrup to just below the rim of the jar.
Once you've filled each jar, there will be leftover syrup in the pot. Fill an empty mason jar with this syrup as this can be used for basting meats or as a salad dressing.
With a damp paper towel, wipe the rim of the jars.
Affix the two piece lids onto the jars to finger tip tightness.
Fill stock pot with water and place the jars into the stock pot. Make sure the jars are submerged under water by 2 inches. Don't forget to include the jar with just the syrup!
Bring the water to a full rolling boil. When it reaches a full boil, set a timer for 15 minutes.
When the timer goes off, remove the jars with tongs and transfer them to a cooling rack. Let them cool off undisturbed for 24 hours. Allow to sit for 2 weeks before eating.
These are best enjoyed on a ritz cracker with cream cheese, or can be used on burgers or anything you grill!