Description
Crunchy jalapeño slices bathed in a vibrant amber syrup of apple cider vinegar, sugar, garlic, and celery seed, offering a sweet counterpoint to fiery heat that deepens over two weeks of canning.
Ingredients
- 2 pounds jalapeno peppers sliced into rings
- 4 cups apple cider vinegar
- 3 cups granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon garlic powder
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- Sterilize four 16-ounce canning jars and lids in boiling water for 10 minutes then keep warm.
- In a large saucepan combine apple cider vinegar granulated sugar pickling salt garlic powder celery seeds and crushed red pepper flakes and bring to a boil, stirring until sugar dissolves.
- Place jalapeno slices into the warm jars, packing them tightly but without crushing.
- Pour the hot syrup over the jalapenos, leaving 1/4 inch of headspace in each jar.
- Remove any air bubbles by running a nonmetallic utensil around the jar interiors, then wipe rims clean.
- Seal jars with lids and process in a boiling water bath for 10 minutes.
- Allow jars to cool undisturbed for 12 to 24 hours and check seals before storing.
Notes
- Wear gloves when slicing jalapenos to avoid skin and eye irritation
- Let jars sit for at least two weeks before opening to develop full flavor
- Store unopened jars in a cool dark place for up to one year
- Once opened, refrigerate and use within three months