This is my favorite snack EVER!


Raise your hand if you love spicy food. Me too! You will love this recipe. It’s a pickled jalapeno that is amazing served on crackers with cream cheese. It’s so good you could eat it with a spoon. This recipe uses a water bath canner. Once canned, this will last for one year stored in your pantry. If you aren’t familiar with proper canning practices, I suggest you do your research first. Maybe that will be a topic for a future post…

3 pounds jalapeno peppers, washed, stems removed, sliced in 1/4 inch slices
2 cups apple cider vinegar
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic

1 teaspoon cayenne pepper



In a large saucepan, heat all ingredients except the jalapenos. Bring to a boil, reduce heat, and simmer for 5 minutes.




Add peppers and simmer for 4 minutes. 



Remove peppers with a slotted spoon and press into sterilized jars.


Bring syrup to a rapid boil and boil for 6 minutes. Ladle over peppers leaving 1/4 inch headspace. Remove air bubbles and adjust syrup if needed. Wipe rims and place 2-piece lids on jars. Process in boiling water bath canner 10 minutes for half pints OR 15 minutes for pints. Allow the jars to remain in the water bath for an additional 5 minutes before removing. Place jars on a towel or cooling rack and leave undisturbed for 24 hours.

Now for the hard part…you must wait 2 weeks before you can eat them. Oh my!

You will have a lot of syrup left over. I put this into jars and process in the water bath along with the peppers. This can be used later as a baste on bbq, added to potato salad for something different, or used as an ingredient in salad dressing. 



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