Notes: Recipe makes 32 - 1/2 pint jars.
Remove the stems from all of the jalapeno peppers. Slice the peppers into uniform 1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery powder, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, into clean, sterile canning jars. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Pour the boiling syrup into the jars over the jalapeno slices. Wipe the rims of the jars with a clean towel and top with two-piece lids.
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
- 3 lbs fresh, firm jalapenos
- 2 cups cider vinegar
- 6 cups white sugar
- 1/2 tsp ADAMS TURMERIC
- 1/2 tsp celery powder
- 1 tsp ADAMS CAYENNE PEPPER
- 3 tsp ADAMS GARLIC POWDER