Ingredients
1 lb jalapeños
⅔ c cider vinegar
2 ¼ c granulated sugar
¼ tsp turmeric
⅛ tsp celery seed
3 cloves of garlic, peeled and smashed
¼ tsp red pepper flakes (optional)
Tools
gloves
16 oz mason jar
Directions
Step 1
This recipe is very fragrant, before starting you may want to open a window or two.
Step 2
While wearing gloves, slice jalapeños into rounds and set aside.
1 lb jalapeños
gloves
Step 3
Add vinegar, sugar, turmeric, celery seed, and garlic to a large pot. Bring to a boil then reduce the heat and let simmer for 4-5 minutes.
⅔ c cider vinegar
2 ¼ c granulated sugar
¼ tsp turmeric
⅛ tsp celery seed
3 cloves of garlic, peeled and smashed
Step 4
Raise the heat and bring liquid back to a boil. Add the jalapeño slices and boil for 1-2 minutes. Reduce the heat again and simmer for 4 minutes. Taste one jalapeño slice - if it is not spicy enough to your liking, add in the red pepper flakes.
¼ tsp red pepper flakes (optional)
Step 5
Using a slotted spoon, transfer jalapeños into the mason jar. Turn the heat up and let the syrup boil for 6 minutes. Pour hot syrup over the top, leaving 1/4 inch at the top of the jar (you may have extra liquid which is great for dressings if you want to save it). Wipe the edges of the mason jar with a damp cloth and screw on the top.
Step 6
Let the jar sit out until the it reaches room temperature then place in the fridge for 24 hours and enjoy!
Step 7
We add the jalapeños to a cold block of cream cheese, drizzle it with honey, and serve it with a baguette. However, it is also great with proteins, sandwiches, salads, and much more!
