Ingredients:

  • 1 lb fresh jalapeños, sliced into 1/4-inch rounds
  • 1 cup granulated sugar
  • 1 cup apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 1/4 tsp garlic powder

Instructions:

  1. Wash the jalapeños and pat them completely dry. Slice them into 1/4 inch rounds using a mandoline or sharp knife. Note: Dry peppers prevent the syrup from becoming watered down.
  2. Pour the apple cider vinegar, granulated sugar, kosher salt, turmeric, celery seed, and garlic powder into a large stainless steel pot.
  3. Stir the mixture over medium heat. Keep stirring until the sugar is fully dissolved and the liquid reaches a gentle simmer.
  4. Stir in the sliced jalapeños and immediately lower the heat.
  5. Simmer for 10–15 minutes until the peppers are tender crisp and the liquid looks like a thick, shimmering glaze.
  6. Remove the pot from the heat.
  7. Use a slotted spoon to distribute the peppers evenly into clean glass jars.
  8. Pour the remaining syrup over the peppers, filling the jars to the top.
  9. Let the jars sit at room temperature for 30 minutes until the flavors have fully penetrated the skins.
  10. Seal the lids tightly.