Adapted from Foodie with Family ~ Blog Makes 7 - 8 half pint jars
Author: Kiyo Miller
Recipe type: Pickles
Ingredients
3½ - 4 pounds fresh jalapeños
2 cups cider vinegar
6 cups granulated sugar
¼ teaspoon ground turmeric
½ teaspoon celery seed
1 teaspoon granulated garlic
Preparation
Prepare jars and canner: Wash jars and place them in boiling water canner. Fill the jars and canner with water to the top of the jars. Cover and bring water to a simmer over medium heat, do not boil. Prepare the two-piece closures. Wash lids and place in a small saucepan and cover with water. Heat to just a simmer but do not boil. Do not heat screw bands.
Wash jalapeños and slice into rings. Set aside.
Combine cider vinegar, sugar, turmeric, celery seed, and granulated garlic in a large pot. Bring to a boil, lower heat and simmer for 5 minutes. Add pepper slices, raise heat to medium-high, cook for 5 minutes, stirring constantly.
Remove jars and empty hot water back into the canner. Place jars on a cutting board. Using a canning funnel and slotted spoon, fill the jars with peppers one at at time to within ½ inch of the rim of the jar.
After all peppers are removed and placed in jars, bring syrup to a full rolling boil. Boil hard for 5 minutes. Using a ladle, pour boiling syrup into the jars over the jalapeños within ¼ inch of the rim of the jar. Remove air pockets in jar with a chopstick. Wipe the rims of the jars with a clean, damp paper towel. Secure two-piece lids and rings.
Return jars to canner and ensure that all jars are covered by at least 1 inch of water. Cover canner and bring water to a full boil over high heat. Process for 10 minutes, starting timer only when water reaches a full boil.
Remove jars to cooling rack. Once thoroughly cooled, date jars and use within 1 year.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/08/20/maui-cowboy-candy/