- 1½ to 1¾ pounds fresh firm, jalapeño peppers, washed (about 3 pint boxes)
- 1 cup (227ml) apple cider vinegar
- 3 cups (576g) granulated sugar
- 1½ teaspoons garlic powder
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon turmeric
- ¼ teaspoon celery seed
•Pickled jalapeños will float at first but should settle as they cool. After simmering the pepper slices, they will likely appear shriveled. This is fine. They will plump back up as they rest during the waiting period. You will also likely notice that some of the spices settle to the bottom of the jars. I occasionally turn the jars upside-down and give them a (gentle) shake to redistribute what has settled.
•I get my big pot of water heated while the peppers are simmering so that I can quickly proceed with the processing (hot water bath) stage. When I place the jars into the hot water (tongs are quite helpful here), I pour in additional water to cover if I didn’t start with quite enough water in the pot. This is far quicker than filling the pot and starting to heat the water AFTER the peppers slices and syrup have been transferred to the jars.
•If you’d like to read more about the basics of canning, you may wish to read my posts on Small Batch Canned Peaches and Dilly Beans.