If you don’t like HOT, you won’t like these. But if you like HOT, you’ll love them. My favorite way to eat them is on sandwiches. They’re sweet, they’re hot and they’re pretty!
Be sure to wear gloves while cutting the peppers and don’t touch any delicate body parts!
- 3 pounds fresh jalapeno peppers, sliced about 1/4″ thick
- 2 sweet onions, sliced about 1/4″ thick
- 2 cups cider vinegar
- 6 cups granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 cloves garlic, chopped
I do not remove the seeds from the jalapenos but I slice them, then put them in a colander and rinse them, using the sprayer on my sink so it has a bit of pressure. This rinses some, but not all of the seeds away.
In a large pot, bring cider vinegar, sugar, turmeric, and celery seed to a boil. Reduce heat and simmer for about 7 minutes. Add the pepper, garlic and onions. Once they begin to simmer again, set the timer for 5 minutes. Once the timer goes off, using a slotted spoon, remove the peppers/onions to canning jars. Fill to 1/2″ from top. You should get 5 pints.
Raise the heat under the syrup and boil for 8 – 10 minutes. Pour the syrup over the peppers, to within 1/4″ of the top of the jar. Clean the tops of the jars, and use the 2 piece lids to seal. Process in water bath canner for 15 minutes (for pints).