Here’s what you’ll need:
2 lbs Jalapeño Peppers
1 TBSP salt
1 white onion
¾ cup apple cider vinegar
½ cup sugar
1 tsp whole mustard seeds
½ tsp tumeric
½ tsp celery seeds
Jar size: half pint.
Remove tops and seeds of peppers, half. (Be careful when seeding Jalapeños not to touch eyes or nose, the oils can burn skin.)
Thinly slice onion. Place all halved, seeded peppers, and sliced onion in a large bowl, sprinkle salt over mixture, cover with cracked ice. Chill in the refrigerator for 3 hours.
Wash: jars, lids, and rings. Sterilize in boiling water canner.
In a large kettle: Combine Apple cider vinegar, sugar, mustard seeds, turmeric, and celery seeds. Bring to boiling. Reduce to simmer for 10 minutes.
Pack jars with Jalapeño and pour pickling liquid over them leaving ½ inch headspace. Wipe rims, adjust lids and rings. Process in boiling water canner for 10 minutes.
Wait 12 hours before testing seal. Top sweet Jalapeños on BBQ hamburgers, hotdogs, or favorite cut of meat!
Have a sweet-and-spicy-kind-of summer.