This recipe isn't originally mine, I was scrolling through Facebook when a saw a video by Trazia Rae on how to make these. I made the refrigerator version first and I knew I needed to make more! I changed the cooking method slightly to speed up the process. I also tweaked the recipe a bit to include more garlic, because in Trazia Rae's words: "The garlic limit does not exist."
Uses for these are endless: in salsas, on pizza, in nachos or tacos, in sandwiches, on burgers, in a spicy relish, as a snack. The liquid makes a wonderful pork or chicken marinade, don't throw it out!
This makes 3 pint jars, adjust to the number you want.
Ingredients:
30-40 jalapenos
6 garlic cloves
3 cups apple cider vinegar 5% acidity
3 cups white sugar
3 cups brown sugar
1 1/2 tsp turmeric
1+ tsp garlic powder
1 tsp crushed red pepper (optional)
Instructions (Refrigerator Method):
1) Slice the peppers into 1/4" rings (the spicy parts are in the white/seeds, keep or remove depending on your preference)
2) Boil vinegar, spices, sugars for several minutes
3) Wash 3 pint jars, rims, lids. Make sure the jars are warm before adding the liquid.
4) Add 2 garlic cloves to each jar, cram as many jalapeno slices as you can, then pour in hot liquid
5) Allow to cool to room temperature, add lid/rim then place in fridge. Allow to marinate for 1-2 weeks and consume within 2-3 months
Instructions (Canning Method):
1) Fill water bath canner with enough liquid to cover pint jars by 1 inch
2) Wash jars with hot, soapy water. Place in hot water canner until ready to use
3) Sterilize lids and rims by boiling in water
4) Prepare hot liquid and peppers as listed above
5) Add 2 garlic cloves to each jar, jalapeno slices (cram them in!), and pour hot liquid leaving 1/2" headspace
6) Wipe edge and outer/inner rim of jar with a clean, damp towel and place the lid and rim on each jar
7) Boil in canner for 10 minutes, then place jars on clean towel on counter. Do not disturb for 24 hours. Check if jars sealed by pressing in the middle. If it does not move, jars sealed and are good for 1 year. Place any unsealed jars in the fridge.
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