- 3 lb fresh, firm jalapeños, washed & dried
- 2 cups apple cider vinegar
- 6 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon dried celery seed
- 1 tablespoon granulated garlic
- Prepare a boiling water bath canner and 6 1/2-pint jars.
- Wearing gloves, slice a small disc off to remove the stem from each jalapeño; discard stems.
- Slice jalapeños into 1/8-inch rounds and place into a large bowl.
- In a large, heavy-bottomed pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add sliced jalapeños and simmer for 5 minutes more. Use a slotted spoon to transfer jalapeños to clean, sterile jars and fill up to 1/4-inch of the upper rim of the jar. Turn heat up under the pot and bring syrup to a full boil. Boil hard for 5 minutes.
- Ladle syrup into jars over the jalapeños. Using a clean knife or chopstick, insert into each jar 2-3 times to release any trapped air. Adjust syrup so each jar is filled to 1/4-inch of the top of the jar. Wipe rims of the jars with a clean, damp paper towel before topping with a new canning lid. Screw a lid band on each jar just until it's finger-tip tight.
- Place jars in boiling water bath canner making sure jars are covered with water by at least 2-inches. Bring water to a full boil and then set timer for 10 minutes.
- Use tongs to transfer the jars to a counter lined with a clean tea towel. Leave them to cool, undisturbed, for 24 hours.
- Label and store in a cool, dark place for up to a year.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.