3 pounds jalepenos
2 cups cider vinegar
6 cups sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon cayenne pepper (I didn't add any because I didn't want mine as hot. You adjust according to your tolerance for heat)
Cut the stems off the peppers and discard. Slice the peppers in 1/8 to 1/4 inch slices and set aside. In a large pot add the rest of the ingredients. Bring to a boil then lower the heat and simmer for 5 minutes. Add the peppers and bring back to a boil. Lower the heat again and simmer for 4 minutes. With a slotted spoon add the peppers to a jar. When the jar is full ladel the liquid from the pot into the jar until the peppers are covered. Put the top on and store in the refrigerator for 2 to 3 weeks.
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