2 1/2 Pounds of Jalapenos
2 Cups Cider Vinegar
4 Cups Sugar
1 Tsp. Turmeric
1 Tsp. Celery Seed
4 Tsp. Fresh Garlic
1 Tsp. Cayenne Pepper
Wash and drain peppers. Wearing gloves slice peppers in 1/8-1/4″ slices.
Add the vinegar, sugar and spices to a large stock pot. Bring to a boil. Then reduce heat and simmer for about five minutes. Add the peppers and simmer for 4 minutes.
Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch at top.
Once peppers a loaded into jars, turn heat up under the syrup and boil hard for six more minutes.
Ladle additional syrup over top of pepper in jars, leaving head space.
Proceed with canning process.