Ingredients:

  • 3 lbs fresh jalapeño peppers, sliced into 1/8 to 1/4 inch rounds
  • 2 cups granulated white sugar
  • 1 cup apple cider vinegar (5% acidity)
  • 0.5 cup pineapple juice
  • 0.5 tsp turmeric
  • 0.5 tsp celery seed
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Don gloves and slice the jalapeños into uniform rounds of 1/8 to 1/4 inch thickness. Keep seeds for maximum heat or remove for a milder batch.
  2. In a large stainless steel stockpot, combine the apple cider vinegar, pineapple juice, sugar, turmeric, celery seed, garlic powder, and cayenne. Bring to a rolling boil, then reduce heat and simmer for 5 minutes.
  3. Add the sliced jalapeños to the syrup and simmer for exactly 4 minutes. The peppers will transition from bright green to a darker forest green.
  4. Using a slotted spoon, transfer the jalapeños into clean glass jars, leaving the liquid in the pot.
  5. Turn the heat to high and boil the remaining syrup for 6 minutes until it reaches a thick, amber-colored consistency that coats the back of a spoon. Pour the reduced syrup over the peppers in the jars.