A little sweet, a little spicy and a lot of sassy!!
Ingredients
3 lbs Jalapeños, sliced
2 cups Apple cider vinegar
6 cups Granulated sugar
1 tbsp Granulated garlic
1 tsp Salt, canning, kosher or sea
1/2 tsp Ground turmeric
1/2 tsp Celery seed
2 tsp Ground ginger
1/5 tsp Cayenne
Directions
- Wash jars, lids and rings in hot, soapy water. Fill water bath canner with fresh water and add jars. Bring to a low simmer for 20 minutes.
- In a large pot, add vinegar, sugar and spices. Bring to a boil, cover and reduce heat to a simmer for 5 minutes.
- Carefully stir jalapeños in to brine. Bring back up to boil, cover, reduce heat to low and simmer 10 minutes.
- Fill jars leaving 1/2 inch headspace, de-bubble, wipe rims. add lids and rings to fingertip tight. Pu jar back into simmering canner.
- Process 15 minutes, adjusting by 5 minutes for your altitude.
Recipe Video
Notes
- All seasonings are optional, you can leave them out completely if you like.
