Ingredients

Jalapeños – This recipe calls for approximately 20 jalapeños.

Apple cider vinegar – Adds a tart flavor and helps tenderize the peppers.

Sugars – Equal parts granulated sugar and brown sugar balances out the vinegar and spiciness. Seasonings – Turmeric, garlic powder, celery seed, and cayenne pepper all complement the spicy jalapeño flavor.

Directions

Prepare the jalapeños. Slice and discard the stems from the jalapeños, then slice them into 1/4-inch thick rounds. Be sure to wear gloves while doing this. Set aside.

Simmer the ingredients. Bring all other ingredients to a boil in a large pot. Simmer for 5 minutes then add the jalapeños. Simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers to canning jars.

Make the syrup. Turn the heat back to high and boil the remaining liquid for 6 to 7 minutes, to turn it into a syrup. Let cool for 3 minutes. Pour the syrup into the jars, completely submerging the jalapeños.

Chill the jars. Seal the jars with two-piece lids and chill in the fridge for at least 2 weeks before enjoying, for optimal results.