3 pounds fresh, firm jalapeño peppers, red and green
2 cups apple cider vinegar
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
6 cloves garlic, finely sliced
1 teaspoon ground cayenne pepper
Prepare the jalapeño peppers by removing the stems. Slice the peppers into 1/8-1/4-inch rounds. Set aside.
In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic, and cayenne pepper to a boil. Reduce the heat and simmer for 5 minutes. Add the sliced peppers 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 the 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 thend of a wooden spoon to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on a new, two-piece lid to finger-tip tightness.
Place jars in a canner or a large pot of water and cover with at least 2-inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When the time 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 cloth, then label.
Allow the candied jalapeños to mellow for at least two weeks, but preferably a month before eating.
(I had several red jalapeño peppers and thought that they would make the mixture look really pretty. Beware, I think that they are a little bit more powerful. I thought that this recipe would make several jars–I had so many peppers, but I would really double the recipe next time. The peppers really cook down and they are so delicious!!! )