Ingredients:

  • 1 lb fresh jalapeño peppers, sliced into 1/4 inch rounds
  • 1/2 tsp celery seed
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 3/4 cup apple cider vinegar
  • 3/4 cup cane sugar
  • 1/2 tsp sea salt

Instructions:

  1. Slice the jalapeños into uniform rounds. For a milder experience, shake the slices in a strainer to remove the seeds and white pith. Toss the slices with celery seed, garlic powder, and turmeric in a large stainless steel pot.
  2. Pour the apple cider vinegar, cane sugar, and salt over the peppers. Stir over medium-high heat until the sugar has completely dissolved and the liquid begins to bubble.
  3. Lower the heat to a simmer and cook uncovered for 15–20 minutes until the liquid transforms into a velvety, shimmering glaze that coats the back of a spoon.