Ingredients
Equipment
Method
- Wash the jalapeños thoroughly and slice into even ¼-inch rounds; wear gloves to avoid skin irritation. Set aside.
- In a large saucepan over medium heat, combine sugar, apple cider vinegar, turmeric, celery seed, and garlic powder. Stir until the sugar fully dissolves and the mixture begins to simmer.
- Add the sliced jalapeños to the syrup and simmer for 4–5 minutes, until they slightly darken and become glossy but still hold their shape.
- Using a slotted spoon, transfer jalapeños into sterilized half-pint jars, packing them tightly but leaving ¼-inch headspace.
- Bring the syrup back to a steady boil for 5–6 minutes, until slightly thickened, then carefully ladle it over the jalapeños, maintaining ¼-inch headspace.
- Remove air bubbles with a clean utensil, wipe jar rims, apply lids and bands fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed). The water should cover jars by at least 1 inch.
- Remove jars and let cool undisturbed for 12–24 hours; lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place.
Video
Notes
For thicker syrup, simmer it a few extra minutes before pouring into jars.
Let jars sit at least 2 weeks before opening for best flavor development.
Refrigerate after opening and use within 3 months.
Let jars sit at least 2 weeks before opening for best flavor development.
Refrigerate after opening and use within 3 months.