BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Only had enough to make 1 pint jar.
Late jalapeños from daughters garden.
Making the liquid syrup.
20 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon cayenne pepper
This did make enough syrup for 2 jars.
Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged.
(Take a chopstick and poke it into the bottom of the jar to get any air pockets out)
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
Late jalapeños from daughters garden.
Making the liquid syrup.
20 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon cayenne pepper
This did make enough syrup for 2 jars.
Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged.
(Take a chopstick and poke it into the bottom of the jar to get any air pockets out)
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
