These can be served:
- Spread on a block of cream cheese with crackers.
- Chop them and add to corn bread batter.
- I added them to my tomato sandwich....any sandwich would welcome these.
- You can chop them and top deviled eggs.
The choices are endless - let your imagination and your taste buds run wild.
You will likely have extra syrup. I only used enough to cover the jalapenos and didn't fill the jar.
1 lb. fresh jalapenos, sliced thin
2 cups granulated sugar
2/3 cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon celery seed
1/2 teaspoon turmeric powder
1/4 teaspoon red pepper flakes
In a medium-size pot, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper flakes and bring to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the jalapeno slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
Using a slotted spoon, remove jalapenos from pot and place into two 8 oz. pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 6 minutes.
Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored in the refrigerator for up to three months.