Ingredients:

  • 1 lb fresh jalapeños, sliced into ¼ inch rounds
  • 1 tsp kosher salt
  • 2 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp mustard powder

Instructions:

  1. Put on disposable gloves. Wash and dry the jalapeños, then slice them into consistent ¼ inch rounds.
  2. Toss the sliced peppers with kosher salt in a bowl and let them sit for 10 minutes to draw out excess moisture.
  3. In a large stainless steel saucepan, combine granulated sugar, apple cider vinegar, turmeric, garlic powder, onion powder, and mustard powder.
  4. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved.
  5. Bring the syrup to a gentle boil, then reduce heat and simmer for 5 minutes to meld the flavors.
  6. Stir in the salted jalapeños and simmer briefly until the peppers are crisp-tender.
  7. Remove from heat and transfer the peppers and syrup into glass canning jars using a slotted spoon.