Ingredients:

  • 3 lbs fresh jalapeño peppers
  • 6 oz red bell pepper
  • 3 cups granulated white sugar
  • 2 cups apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • ½ tsp celery seed
  • ½ tsp salt

Instructions:

  1. Wear gloves to avoid skin irritation. Wash the peppers and slice them into consistent ¼-inch rounds using a mandoline or knife. Mix the sliced jalapeños with the sliced red bell pepper and place all slices into a large stainless steel pot.
  2. Combine the sugar, apple cider vinegar, turmeric, garlic powder, celery seed, and salt in a bowl or directly in the pot. Stir over medium heat until the sugar completely dissolves and the liquid reaches a light boil.
  3. Pour the simmering syrup over the sliced peppers. Bring the mixture back to a boil, then immediately reduce heat to low. Simmer for 5–10 minutes until the peppers soften slightly but retain a distinct snap.
  4. Ladle the peppers and syrup into sterilized half-pint jars, ensuring each pepper slice is completely submerged in liquid. Let the jars cool to room temperature before sealing.