Ingredients:

  • 10 oz (280g) fresh jalapeños, sliced into ¼-inch rounds
  • 1 tsp (6g) coarse sea salt
  • 1 cup (200g) granulated white sugar
  • ½ cup (120ml) apple cider vinegar
  • ¼ cup (60ml) white distilled vinegar
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1g) celery seed

Instructions:

  1. Don food-safe gloves to protect your hands from capsaicin oils.
  2. Slice the jalapeños into consistent ¼-inch rounds, discarding the stems.
  3. Toss the slices with sea salt in a bowl and let them sit for 10 minutes to draw out excess moisture.
  4. Combine the granulated white sugar, apple cider vinegar, white distilled vinegar, garlic powder, and celery seed in a medium stainless steel saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar crystals have completely dissolved.
  6. Maintain a gentle bubble; do not let the syrup reach a hard boil.
  7. Stir in the salted jalapeño slices along with any liquid they released during the resting period.
  8. Simmer for 5–8 minutes, or until the syrup thickens slightly and the peppers turn a translucent, olive-green color.
  9. Remove from heat and let the mixture cool in the pan for 10 minutes before transferring to glass mason jars with airtight lids.