• 3 lbs sliced jalapeños
• 2 c apple cider vinegar
• 6 c sugar
• ½ t turmeric
• ½ t celery seed
• 3 t garlic powder
• 1 t cayenne pepper

Combine vinegar, sugar, and spices and bring to boil in pot. Reduce heat and simmer for 5 minutes.

Add jalapeños and simmer for 5 minutes. Remove the peppers.

Bring syrup to hard boil for 6 minutes.

Pack pepper slices in jars ¼" from top. Fill with syrup, leaving ¼ head space.

Process in water bath canner for 15 minutes.

Living Traditions Homestead