Posted on September 11, 2011 by Ali
3 lbs jalapenos ( a mix of red & green fruit is beautiful)
2 c cider vinegar
6 c sugar
1/2 t turmeric
1/2 t celery seed
1 T granulated garlic
1 teaspoon ground cayenne pepper
*Wear gloves. I suffered recently for 24 hours from burning hands. Trust me, it is no fun.
Prepare the jars and lids. Add 1/16 t of Pickle Crisp to each half-pint jar.
Stem the peppers and slice the peppers into thin rounds.
Combine vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper in a large pot. Bring to a boil, then lower the heat and simmer for 5 minutes.
Add the pepper slices and simmer for 4 minutes.
Transfer the peppers into the jars with a slotted spoon, leaving the syrup in the pot. Allow 1/4 inch of headspace.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Add syrup to jars to within the allowed headspace.
Add lids and process in a boiling water bath canner for 10 minutes for half-pint jars, 15 for pint jars.
Complete directions for safe processing can be found at the National Center for Home Food Preservation at the University of Georgia.
I found this recipe at Foodie with Family
, and she deserves all the credit, as these babies are delicious!
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