Jalapenos are good any way you slice em!! Try this Tangy, Sweet, Hot Pepper on a cracker with a bit of cream cheese.
- 5 to 6 pounds of Firm, Fresh Peppers, Washed and Sliced
- 2 cups Cider Vinegar
- 6 cups White Granulated Sugar
- ½ teaspoons Turmeric
- ½ teaspoons Celery Seed
- 1 tsp of Mustard Seed (Use 2 if you like it)
- 3 teaspoons Garlic Powder
Yields approximately 6 pint jars or 12 half pints
Wash and Slice your peppers.
Bring all ingredients except peppers to a boil over medium high heat. Reduce heat and simmer 5 minutes. Add peppers and return to boil. Simmer for 4 to 5 minutes.
Use a slotted spoon and ladle peppers into jars. Bring liquid back to a boil. Cover peppers in liquid leaving ½ head space. Remove air bubbles and adjust head space.
Wipe rims of jars with paper towel dipped in vinegar to ensure a good seal. Put on lids and bands. Tighten finger tight. Water bath process for 15 minutes.
Label and Store in a cool, dark room.
