Ingredients:

  • 1 lb fresh jalapeños, sliced into ¼ inch rounds
  • 1 cup apple cider vinegar
  • 1 cup granulated white sugar
  • ½ tsp salt

Instructions:

  1. Wash the jalapeños thoroughly and slice them into uniform rounds.
  2. Combine the apple cider vinegar, granulated sugar, and salt in a large stainless steel saucepan.
  3. Bring the mixture to a rolling boil over medium high heat, stirring occasionally until the sugar has completely dissolved and the liquid is clear. Note: Wait for the bubbles to get large and steady
  4. Stir in the sliced jalapeños.
  5. Reduce the heat to a simmer and cook for 5–8 minutes. Cook until the peppers turn a vibrant, translucent olive green.
  6. Listen for a gentle sizzle, not a violent boil, during this stage.
  7. Remove the pan from the heat immediately once the color shifts.
  8. Use a slotted spoon to transfer the peppers into sterile glass jars.
  9. Pour the remaining velvety syrup over the peppers.
  10. Allow the jars to cool to room temperature before sealing.