They are a great way to use up a bumper crop of jalapeños from your garden, and once made, they make for a delicious and quick appetizer or snack.
Simply top softened cream cheese with them and you are good to go! My favorite cracker is Wheat Thins, so that is what I use to eat them, but you can use whatever your favorite cracker is.
- 3 pounds firm, fresh jalapeño peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
- Wearing gloves, remove the stems from the peppers and slice into uniform 1/8-1/4 inch rounds. Set aside.
- In a VERY large pot, bring cider vinegar, white sugar, turmeric, celery seed, 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, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
- Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
- Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
- Adjust the level of syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
- At this point you can either refrigerate them or process them to make them shelf stable.
- To Process: place jars in a canner and cover with water by 2 inches. Bring water to a full rolling boil. When it reaches full boil, set the timer for 10 minutes for half-pints, 15 minutes for pints. When timer goes off, use canning tongs to 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 and label.
You will have leftover syrup after making this recipe. Try it as a marinade for pork chops!