I didn't take time to take pictures while I was preparing the peppers, to much is always going on when I make these to grab a camera but here they are sitting pretty as can be in the jars.
I always make double batches of these peppers, if you decide to do the same just double all the ingredients below.
4 pounds fresh, firm jalapeno peppers, washed.
2 cups cider vinegar
7 cups white granulated sugar
1 teaspoon turmeric
1 teaspoon celery seed
2 teaspoons granulated garlic
2 Tablespoons Mustard seeds
Wearing gloves, (Very important...don't forget the gloves) remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. I used to hand cut the peppers but now I just put them into my food processor and it slices them into nice rounds. So much faster too. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for exactly 4 minutes.(Make sure to bring the temperature up until you get it to simmering.
Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices to within 1/4-inch of the rim. Insert a cooking chopstick or wooden spoon to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
Place jars in a canning pot, cover with water within 2-inches of rims. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. I use quart jars because we eat a lot of these peppers. Can I say again that we Love them!
When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Make sure that you wait for 4-6 weeks before opening your peppers, it gives them enough time to savor in the sweet liquid. If you try them too soon, they will still be hot to the taste.Believe me when I say they are worth the wait.
Yield: About 4 pints of peppers and you will also have about a pint of juice/syrup left over. I use the juice in purple hull peas and in beans every time I cook them. It give them a great flavor!
I hope you enjoy this recipe as much as we do.
Thanks so much for stopping by
Have a beautiful day!
From the Heart,
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