Ingredients:

  • 1 lb fresh jalapeños, sliced into ¼ inch rounds
  • 1 cup apple cider vinegar
  • 1 cup packed light brown sugar
  • 1 tsp sea salt
  • ½ tsp turmeric powder

Instructions:

  1. Slice the jalapeños into consistent ¼ inch rounds to ensure uniform cooking.
  2. Combine the apple cider vinegar, brown sugar, salt, and turmeric in a stainless steel pot.
  3. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved and the liquid is a clear, bubbling mahogany syrup.
  4. Carefully stir in the sliced jalapeños, reduce heat to medium-low, and simmer for 5–8 minutes until the peppers turn a vibrant olive-green and the syrup thickens slightly.
  5. Using a slotted spoon, divide the peppers evenly between sterilized jars and pour the remaining hot syrup over the top.
  6. Allow the jars to cool to room temperature before sealing.