Oh my gracious.
Wow, are these good. So good in fact, I made myself sick eating them and one of my coworkers now has mouth sores from eating so many at one time. Alright, maybe I’m being a little dramatic, but her mouth does burn.
I was a bit intimidated at first because I had never canned (or jarred) anything before and it seems so….complicated. But I wanted to make them so bad, and it is SO not complicated! I’ve made three batches now and it’s a cinch.
If you are a jalapeno fan, you will absolutely LOVE, INHALE, and forever CHERISH these pretty little gems. Ok, maybe not cherish them since you’ll be eating them, but you could cherish the recipe.
3 lbs. fresh jalapeno peppers, washed
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 tsp tumeric
1/2 tsp celery seed
3 tsp granulated garlic
1 tsp cayenne pepper
Wearing gloves, cut the stems from the jalapenos and discard. Slice into uniform discs and set aside.
In a large pot, bring the vinegar, sugar, tumeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes.
Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.
Bring the heat back up to a boil and boil hard for 6 minutes. Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it’s full to 1/4″ of the rim. (Yes, I know the picture below does not depict that, but hey – a girl’s gotta snap a picture when she can).
Wipe the rims and place clean two-piece lids on the jars.
Sweet and hot. Such a fabulous combination.
Oh, and look what I did (this is only one example of what I’ve been throwing these on)….
This is my Salisbury Steak with Balsamic Gravy topped with the pretty little things.