Ingredients
SERVINGS: 1 quart, plus 2 cups of syrup*
- 2¼ pounds whole jalapeños (about 20)
- 2 cups apple cider vinegar
- 5½ cups sugar
- 1 tablespoon granulated garlic
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon mild chili powder
- 1 teaspoon kosher salt
- ½ teaspoon celery seed
- ½ teaspoon ground ginger
- ½ teaspoon curry powder
- ½ teaspoon ancho chili powder
Preparation
METHOD
Cut all jalapeños into ⅛- to ¼-inch rounds.
Mix all other ingredients in a pot and bring to a simmer, whisking to make sure all ingredients are well incorporated.
Turn temperature up to medium-high to high and add jalapeños to the pot, letting cook for 5–6 minutes. Remove jalapeños and put into a jar or container.
Return liquid to stove and let simmer for another 8–10 minutes to reduce. Pour reduced liquid over jalapeños and let cool at room temperature. Strain remaining liquid and reserve for drinks, dressings, sandwiches, etc.
After the product is cooled, continue canning process or put in refrigerator. Let them sit for about 24 hours before you start to enjoy.
About this recipe
*NOTE: Syrup can be used for dressings, mixed drinks, etc.
