Ingredients:

  • 1 lb fresh jalapeño peppers
  • 1 tsp coarse sea salt
  • 1 cup granulated white sugar
  • 1 cup apple cider vinegar
  • 1 tsp garlic powder
  • ½ tsp turmeric
  • ½ tsp celery seed

Instructions:

  1. Slice the jalapeños into uniform 1/4-inch rounds.
  2. Toss the sliced peppers with 1 tsp of coarse sea salt in a bowl and let them sit for 15 minutes to draw out excess moisture.
  3. Rinse the peppers under cold water to remove excess salt and pat them dry.
  4. In a stainless steel saucepan, whisk together the sugar, apple cider vinegar, garlic powder, turmeric, and celery seed.
  5. Place the pan over medium heat, stirring constantly until the sugar dissolves and the liquid begins to bubble.
  6. Simmer the syrup for 3–5 minutes until it slightly thickens and becomes glossy.
  7. Stir in the prepped jalapeño rounds and bring the mixture back to a simmer for 2 minutes.
  8. Transfer the peppers and syrup into sterilized glass pint jars and allow to chill for 24 hours for maximum flavor penetration.