Ingredients
Jalapeno Peppers
- 3 pounds fresh firm jalapeno peppers, washed
Pickling Syrup
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Prepare the Jalapenos: Wearing gloves, remove the stems from all of the jalapeno peppers by slicing a small disc off the stem-end including the stem itself. Discard the stems. Then, slice the peppers into uniform 1/8 to 1/4 inch thick rounds and set aside.
- Make the Pickling Syrup: In a large pot, combine the cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring this mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 5 minutes to meld the flavors.
- Cook the Peppers in the Syrup: Raise the heat to bring the syrup back to a rolling boil. Add the sliced jalapeno peppers into the pot and return to a hard boil. Reduce the heat again and simmer for exactly 4 minutes to soften the peppers slightly while retaining their crunch.
- Fill the Jars: Using a slotted spoon, transfer the cooked jalapeno slices into clean, sterile half-pint canning jars, leaving about 1/4 inch headspace at the top. Increase the heat under the syrup and bring it to a full rolling boil, boiling hard for 6 minutes.
- Add Syrup to Jars: Ladle the boiling syrup over the peppers in the jars, making sure to cover them completely. Use a cooking chopstick to pop any trapped air bubbles by stirring gently inside the jars. Adjust the syrup level if needed to maintain the headspace. Wipe the jar rims with a damp paper towel and secure with new two-piece lids finger-tight.
- Process the Jars: Place the jars in a canner, ensuring they are covered with water by 2 inches. Bring the water to a full rolling boil. Once boiling, process the half-pint jars for 10 minutes. After processing, carefully remove the jars with canning tongs and place them on a cooling rack, leaving them undisturbed for 24 hours.
- Cool and Store: When the jars are fully cooled, wipe them clean with a damp cloth, label them, and store in a cool, dark place. For best flavor, allow the jalapenos to mellow for at least two weeks, preferably one month before consuming. The leftover syrup can be canned or saved for use as a flavorful glaze or addition to salads.
Notes
- Always wear gloves when handling jalapenos to avoid skin irritation or accidental contact with eyes.
- The syrup leftovers are flavorful and can be canned or used as a glaze on grilled meats or mixed into salads.
- Allowing the jars to mellow enhances the sweet and spicy flavor—though they can be eaten sooner if desired.
- Ensure jars and lids are properly sterilized to avoid spoilage during canning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
