Wednesday, January 29, 2014
3 pounds firm, fresh jalapeno peppers, sliced into 1/4 inch rounds (about 6 cups)
2 cups cider vinegar
6 cups white sugar
1/2 t tumeric
1/2 t celery seed
1 t ground cayenne pepper
4 pint sized canning jars
In a large pot, bring cider vinegar, white sugar, and seasonings to a boil. Reduce heat and simmer for 5 minutes. Add jalapenos and simmer for exactly 4 minutes.
Quickly remove jalapenos from the pot, and ladle into sterilized jars to within 1/4 inch of rim. Bring the jalapeno syrup back to a rolling boil, and boil hard for 6 minutes. The syrup should thicken and turn slightly golden in color. While still hot, ladle the syrup into the jars (remember to leave 1/4 inch headspace).
Clean and seal jars, and process in boiling water for 15 minutes.
Use leftover syrup as a spicy glaze for chicken or pork.