Ingredients

12 large whole jalapenos
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup apple cider vinegar
1 teaspoon garlic, minced
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon celery seed, optional

Directions

Cut off the 12 large whole jalapenos stems, then slice them into uniform 1/8-1/4 inch rounds. Set aside. I recommend using gloves when working with hot peppers!

In a medium saucepan, add 1 cup granulated sugar 1/2 cup brown sugar, 3/4 cup apple cider vinegar, 1 teaspoon garlic, 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, and 1/4 teaspoon celery seed,. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 6 minutes.

Add the jalapeños, reduce the heat to medium, and simmer until the peppers start to look shrunken and glossy, about 6-8 minutes.

Transfer the jalapeños to a pint-sized mason jar or glass container using a slotted spoon.

Pour the remaining syrup over the jalapeños until they are submerged. Don’t fill them too much with the syrup because it will spill over when you add the lid.

Cool to room temperature before covering with a lid and refrigerating.