The single most requested recipe from our afternoon Beach Break Snacks is now here!
Piled on cream cheese and crackers, stuffed into hummus wraps and sandwiches, with deviled eggs, in Bloody Marys, there is no end to how to enjoy these! Be sure to save the leftover sweet/hot syrup for basting over summer BBQ!
I triple this recipe because I’m always cooking for a crowd, you may also wish to double or triple it and make it your signature gift from your own kitchen.
These can be made year round but the jalapeno grown nearby to you in summer are the freshest and hottest choice!
3 lbs fresh, firm jalapeno peppers
2 cups cider vinegar
6 cups white granulated suga
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)
1 teaspoon ground cayenne pepper
Wear gloves and be certain not to touch your face, eyes or anything else when in process.
Remove and discard the stems from peppers, then slice into 1/4 inch rounds. There is no need to separate the pith or the seeds.
In a very deep pot, bring cider vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes. Add the sliced peppers and simmer gently for 4 minutes. Use a slotted spoon and remove the peppers. Turn heat up under the syrup pot and bring to a full, hard, rolling boil for 6 minutes.
Spoon the pepper rings into sterile canning jars, leaving 1/4″ head space. (I use pint jars for family, half pints for gifts.) Ladle hot syrup into the jars. Use a wooden chopstick to release air bubbles several times. Wipe rims with wet paper towel, seal and cap. Process in a boiling water bath for 10-15 minutes. Let sit 24 hours on cooling racks, wipe and label.
Get your rubber gloves on and get to it!