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
Remove the stems from jalapeno peppers.
Slice the peppers
In a boiling pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Return to a boil and add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers to clean sterile canning jars. Fill to 1/4 inch from top of gar. Bring syrup to a rolling boil for 6 minutes.
Fill the jars with syrup. try to get all air bubbles out of jars. Put lids on. cover the jars with water and boil for 10 minutes for half pints or 15 for pints.
Jalapenos will be ready to eat in about 2 weeks.
Enjoy.
PS: bottle the remaining syrup and put it over a pork roast or pork butt. It makes great pulled pork.
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