This recipe can be made for immediate consumption, and for canning
If you are canning, gather your jars, lids and canning tools
To begin, fill your canner with water and set to warm heat
Sterilize your jars
* this can be done in your dishwasher or by boiling in a separate large pot *
Set the lids in a pot of water on the stove, don't heat yet
Prep 3 pounds of jalepeno peppers by washing and slicing them
Be sure to wear gloves and don't touch your face
Set the sliced peppers aside
Remove the gloves and wash your hands well
Making the brine
In the large pot, pour in
2 Cups Vinegar
6 Cups Sugar
1/4 tsp. turmeric
1/4 tsp. Celery Seed
3 Tsp. Garlic
1 Tsp. Cayenne Pepper
Stir it all together
bring the syrup to a boil, reduce heat and simmer for 5 minutes
After the 5 minutes, add the sliced peppers to the brine
Simmer for exactly 4 minutes
Next, boil the jar lids for five minutes
Reduce heat to warm
Use a slotted spoon to transfer cooked pepper slices to hot sterilized jars
With a ladle and canning funnel if you have one, pour the boiling syrup over the peppers to 1/2 inch from the jar lip
Be careful not to overfill the jars
Take a knife or chopstick and insert it into the jar in several places to release trapped air in the pepper/syrup mix
Wipe the jar top with a damp towel
This is necessary to ensure a strong, clean seal
Set the lid on each jar top and screw down the lid band to just finger tip tightness
Place jars in your canner, Set the lid and bring canner to full roiling boil
Or, place hot jars into boiling water in canner to speed up process
Water bath jars for 10 minutes for 1/2 pints
15 minutes for pints
Keep the full boil going until jars are done
With your canning tongs remove the hot jars from the canner to a cooling rack
Let jars sit 24 hours
The seals will complete as the jars cool
You will hear the lids making popping sounds as the lids suck down onto the jars