Ingredients
- 2 pounds fresh jalapeños, sliced into 1/4-inch rounds
- 6 cups granulated sugar
- 2 cups apple cider vinegar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for more heat)
Instructions
- Sterilize jars and set them aside.
- Slice jalapeños into rounds and wear gloves for protection.
- In a large pot, combine sugar, vinegar, turmeric, celery seed, garlic powder, and cayenne. Bring to a boil, then simmer for 5 minutes.
- Add jalapeños to the syrup, stir, and cook for 15–20 minutes until slightly translucent.
- Use a slotted spoon to pack jalapeños into jars, then pour syrup over them, leaving 1/2-inch headspace.
- Seal jars and let them cool. Store in the refrigerator or use water bath canning for long-term storage.
Notes
- For a smokier taste, add a teaspoon of smoked paprika to the syrup.
- Double the syrup recipe if you want extra for drizzling.
- Allow jars to rest at least 2 weeks before opening for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Condiment / Preserves
- Method: Stovetop simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3–4
- Calories: 80
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg