By Mary Glenn Smith
Start-to-finish: 1 hour
Makes 2-3 pint jars
2 pounds fresh jalapeño peppers, sliced
2 cups vinegar
4 cups sugar
2 tablespoons mustard seed
2 tablespoons minced garlic
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
2-3 pint jars (sterilized) with lids and rings
Remove about half the seeds from the jalapeños to reduce heat. Leave more seeds if you like spice. In a large saucepan, combine vinegar, sugar, mustard seed, garlic, celery seed, turmeric and cayenne. Bring to a boil. Reduce heat and simmer for 5 minutes.
Add sliced jalapeños; stir and simmer for 5 minutes. Transfer jalapeños to jars with slotted spoon, leaving a small amount of room at the top of each jar. Turn the heat up on the liquid, bring to a hard boil and boil for about 7-8 minutes until the mixture gets syrupy.
Ladle the syrup into the jars of peppers and cover completely. Wipe the rim of the jars with a damp paper towel and place lids and rings on tightly. Process in a boiling water bath for 15 minutes until jars seal. The peppers are better if allowed to cure for two weeks before eating, but if you like, you can enjoy them right away.