Description

These peppers are the perfect combo of sweet and spicy. Enjoy them on Ritz crackers with cream cheese, with a hot dog on a sweet Hawaiian hot dog bun that has been spread with plain cream cheese. After making them, they go straight into the refrigerator

Ingredients

• 1 1/2 lb. fresh jalapenos, about 30 peppers
• 1 c. apple cider vinegar
• 3 c. white sugar
• 1 t. garlic powder
• 1/4 t. ground turmeric
• 1/4 t. celery seed

Steps

1. Remove and discard stems from peppers; slice into 1/4 inch slices; set pepper slices aside.
2. To a large pot, add cider vinegar, sugar, garlic powder, turmeric and celery seed; bring to a boil; reduce heat to medium low; simmer for 5 minutes. Raise heat to medium high to bring mixture back to a boil. Once boiling, add pepper slices; return to a boil; reduce heat to medium low; simmer for 4 minutes.
3. Using a slotted spoon, transfer peppers into two clean pint sized glass canning jars, filling jars to within 1/4 inch of the upper rim of the jars.