Ingredients:

  • 1 lb fresh jalapeños, sliced into 1/4 inch rounds
  • 2 cups granulated white sugar
  • 1 cup apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp ground turmeric

Instructions:

  1. Wash the jalapeños thoroughly and slice them into consistent 1/4 inch rounds.
  2. In a large stainless steel pot, combine the apple cider vinegar, granulated white sugar, sea salt, and ground turmeric.
  3. Bring the mixture to medium-high heat, stirring constantly until the sugar has completely dissolved and the liquid reaches a gentle simmer.
  4. Add the sliced jalapeños to the pot and stir gently to coat.
  5. Reduce heat to low-medium and simmer for 15–20 minutes until the liquid reduces into a glossy, mahogany-colored glaze that clings to the peppers.
  6. Remove from heat once the peppers are tender but not collapsing.
  7. Spoon the jalapeños and the remaining syrup into sterilized pint jars, ensuring peppers are completely submerged.
  8. Seal the jars and allow them to cool to room temperature before refrigerating for 24 hours for flavor development.