Ingredients:

  • 1 lb fresh jalapeños, sliced into ¼-inch rounds
  • 1 tbsp apple cider vinegar
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • ½ tsp garlic powder
  • ¼ tsp turmeric powder
  • ¼ tsp celery seed
  • ⅛ tsp cayenne pepper

Instructions:

  1. Wash the jalapeños thoroughly and slice them into consistent ¼-inch rounds.
  2. Place the slices in a bowl and toss with 1 tbsp apple cider vinegar; let sit for 10 minutes to begin the softening process.
  3. In a large saucepan, combine 1 cup apple cider vinegar, sugar, garlic powder, turmeric, celery seed, and cayenne pepper.
  4. Heat over medium-high until the sugar completely dissolves and the liquid begins to bubble, stirring until the syrup reaches a light, shimmering consistency.
  5. Carefully stir in the sliced jalapeños.
  6. Lower the heat to medium and simmer for 5–8 minutes until the peppers turn a translucent, olive-gold color and the syrup has thickened into a glossy glaze.
  7. Remove from heat immediately to prevent overcooking and transfer to sterilized glass canning jars using a slotted spoon.