Full Recipe Below

• total time: 17 minutes

Ingredients

30 or so fresh jalapeno peppers, sliced 1/4” thick

1 cup apple cider vinegar

3 cups of sugar*

1/2 tsp. garlic powder

1/2 tsp. turmeric

1/2 tsp celery seed (have used celery salt as a substitute with success)

Directions

In a large pot combine all of the ingredients except the peppers.

Boil until the liquid bubbles up.

Add sliced peppers. Cook for 5min.

Spoon out peppers into jars using a slotted spoon or strainer.

Continue to cook the remaining syrup for 5-10min longer.

Let cool 5 minutes before filling jars.

Pour syrup over peppers and seal jars.

Seal jars and store in a fridge. If you can wait 1-3 weeks before opening they’re better!

I do not do water bath to seal as I make them small batch and they don’t last very long.

Use a standard sealing process in a large pot if using as gifts or to extend shelf life.

Notes: You can go up to 6 cups or as low as 2 cups. I’ve substituted honey too but used only 1 cup. I prefer sugar or honey sugar combo as it candies better.

KEY TIPS-

Below are some helpful tips and tricks to consider before making this recipe:

WEAR GLOVES WHILE CUTTING peppers. Don’t think you can outsmart that heat under your fingernails.

USE A LARGE POT. I don’t mean stock pot but use a much larger pot that a 2 cup. The syrup will bubble up a lot.

USE FRESH JALAPEÑOS. The fresher the better.

SAVE THE BRINE. It is great on chicken wings, in dips or cocktails and more! Spicy sweet syrup with so many possibilities.