Ingredients:

  • 1 pound (450g) fresh jalapeños, stemmed and sliced into 1/4-inch rounds
  • 1 cup (240ml) apple cider vinegar
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 cloves garlic, minced
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon ground turmeric

Instructions:

  1. Wash and slice jalapeños into uniform rounds, removing stems. Handle with care! (Gloves are a good idea if you're sensitive to chili oils).
  2. Combine apple cider vinegar, sugar, water, minced garlic, mustard seeds, celery seeds, and turmeric in the saucepan.
  3. Bring the syrup to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and add the jalapeño slices. Simmer for 15 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the jalapeño slices to the sterilized jars, packing them loosely.
  5. Carefully pour the hot syrup over the jalapeños in the jars, leaving about 1/2 inch of headspace.
  6. Gently tap the jars on the counter to release any trapped air bubbles.
  7. Wipe the jar rims with a clean, damp cloth. Place lids on the jars and screw on the rings fingertip-tight.
  8. If you are going to store the jars for longer than three weeks, process the jars in a water bath canner for 10 minutes.
  9. Let the jars cool completely on a towel-lined surface. As they cool, you should hear a pop indicating the lids have sealed properly.
  10. Store in a cool, dark place.