Ingredients:

  • 1 lb fresh jalapeño peppers, stems removed and sliced into 1/4-inch rounds
  • 1 cup packed light brown sugar
  • 1 cup granulated white sugar
  • 1 cup apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp celery seed
  • 1/4 tsp cayenne pepper

Instructions:

  1. Using a sharp knife and gloves, slice the jalapeños into uniform 1/4-inch rounds. Keep the seeds in for a bolder heat, or remove them for a milder experience.
  2. In a large pot, combine the brown sugar, white sugar, apple cider vinegar, turmeric, garlic powder, celery seed, and cayenne.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugars have fully dissolved and the liquid is a smooth, golden syrup.
  4. Stir in the sliced jalapeños. Reduce the heat to medium-low and simmer for 10–15 minutes until the peppers shift to an olive-gold color and the syrup thickens enough to coat the back of a spoon.
  5. Remove from heat. Use a slotted spoon to distribute peppers into glass jars, then pour the remaining syrup over the top. Let cool to room temperature before sealing.