Ingredients:

  • 1 lb fresh jalapeño peppers, stemmed and sliced into ¼ inch rounds
  • 1 tsp kosher salt
  • 1 cup granulated sugar
  • 1 cup apple cider vinegar
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp celery seed

Instructions:

  1. Toss the sliced jalapeños with 5ml kosher salt in a bowl. Let them sit for 15 minutes. Note: This draws out the bitterness and water.
  2. Drain the peppers through a fine mesh strainer. Rinse them quickly with cold water to remove the excess salt.
  3. Combine the 240ml apple cider vinegar, 200g sugar, 2.5ml garlic powder, 1.25ml turmeric, and 1.25ml celery seed in your saucepan.
  4. Bring the mixture to a rolling boil over medium high heat. Stir occasionally until the sugar dissolves and the liquid looks clear.
  5. Carefully stir in the rinsed jalapeño slices.
  6. Reduce the heat to a simmer. Cook for 5–8 minutes until the peppers turn a translucent, olive green color.
  7. Continue simmering until the syrup thickens into a velvety glaze.
  8. Remove from heat and let the mixture cool slightly before jarring.