1 Peck Fresh Jalapeno Peppers = Slightly more than 3 pounds
(A peck = 2 Gallons by volume)
2 Cups Apple Cider Vinegar
6 Cups White Sugar
1 TBSP Garlic Powder
1 tsp Mustard Seed
1 tsp Crushed Red Pepper Flakes
1/2 tsp Turmeric
1/2 tsp Celery Seed
1/4 tsp Sea Salt
1 Dash Cinnamon
Holding the peppers by the stem cut into 1/4 – 1/2 inch slices. Discard stems and rake slices into a large colander.
(You may consider wearing gloves to keep the peppers juices and capsaicin* from burning your hands.)
I rinse the pepper slices TWICE under cold running water; to rinse away some of the seeds and remove some of the capsaicin*
*FIRE OF HELL
In a large stock pot bring sugar, vinegar and spices to a rolling boil (Doesn’t quit boiling when stirred) Boil 6 minutes.
Add peppers, simmer for exactly 4 minutes. With a slotted spoon tightly pack peppers into prepared (sterilized, warm jars). Using a spoon to hold peppers in the jars drain any syrup that came with them back into the pot.
Bring remaining syrup back to a rolling boil. Liquid from the peppers will have thinned the syrup, the roiling boil stage won’t be as “foamy” this time around. Boil for 8 minutes.
Ladle hot syrup over peppers leaving 1/4 inch of head-space. Remove air bubbles by sliding a butter knife between peppers and the inside of jar.
To any left over syrup add 1 tsp each of crushed red pepper flakes and coarse ground black pepper.
Wipe jar rims with a damp paper towel. Cap with 2 piece lids and rings.
Process pints 15 minutes, half pints 10 minutes in water bath covered by at least 2 inches of water. Start timing when water reaches a full roiling boil.
Age four weeks before opening. Refrigerate after opening.
Recipe adapted from: