These are so addictive! You’ll want it on everything all the time!

1. Begin by wearing gloves to protect your hands from the jalapeño heat. Slice the jalapeños into 1/4 inch rounds and set aside.
2. In a large pot, combine the apple cider vinegar, granulated sugar, turmeric, celery seed, and garlic powder. If you like an extra kick, add the ground cayenne pepper.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally until the sugar is fully dissolved.
4. Add the sliced jalapeños to the pot and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers into sterilized mason jars, packing them in tightly.
5. Turn up the heat and bring the syrup to a full rolling boil. Boil for 6 minutes.
6. Carefully ladle the hot syrup over the jalapeños in the jars, ensuring the jalapeños are fully covered, but leaving about 1/4 inch of headspace.
7. Wipe the rims of the jars clean, place the lids on, and screw on the bands to fingertip tight.
8. Process the jars in a boiling water bath for 10 minutes. Adjust the time if you are at a higher altitude (consult a canning guide for specific times).
9. Carefully remove the jars from the water bath and let them cool completely on the counter. You should hear the lids ‘pop’ as they seal. Any jars that don’t seal properly should be refrigerated and used first.
Variations & Tips
For a milder version, you can use a mix of jalapeños and bell peppers. If you’re a fan of other spices, try adding a cinnamon stick or star anise to the brine for a unique twist. To save time, you can also prepare the syrup ahead of time and refrigerate it. When ready to use, just bring it back up to a boil before adding the jalapeños.