Ingredients:

  • 2 lbs fresh jalapeño peppers, sliced into 1/4 inch rounds
  • 1 tsp coarse sea salt
  • 2 cups apple cider vinegar
  • 2 cups granulated white sugar
  • 1 tsp salt
  • 1 tsp garlic powder

Instructions:

  1. Don your gloves and slice the jalapeños into consistent rounds. Toss the slices with 1 tsp of salt and let them sit for 10 minutes to draw out excess moisture, then drain.
  2. In a large pot, combine the apple cider vinegar, sugar, salt, and garlic powder. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar crystals have completely dissolved.
  3. Carefully stir the sliced peppers into the boiling syrup. Reduce the heat to medium-low and simmer for 15–20 minutes until the syrup thickens into a glossy coating and the peppers transition to a translucent olive hue.
  4. Using a slotted spoon, distribute the peppers evenly among sterilized jars. Pour the remaining syrup over the top, ensuring the peppers are completely submerged, and allow to cool to room temperature before sealing.