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1 cups apple cider vinegar, 4% or 5%
3 cups granulated sugar
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1 large clove garlic, minced
1/2 teaspoon ground cayenne pepper, optional
Wearing gloves cut the stems from each jalapeño pepper and then slice them into 1/8 to 1/4 inch rounds. Set aside. In a large pot, bring the apple cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce the heat and let it simmer for 5 minutes. Add the jalapeno pepper slices to the pot and continue to simmer for 5 minutes. Use a slotted spoon and transfer the pepper slices into a 1 pint mason jar or heat tolerant glass container similar in size. Be sure to leave ¼ inch space at the top of the jar to decrease the risk of spillage. Turn up the heat and bring the syrup to a full rolling boil. Boil for 5 minutes. Pour the syrup over the jalapeños in the jar but still leave ¼ inch space at the top. Cover and let the jar cool to room temperature. Place in the refrigerator and wait at least 2 weeks before enjoying. However, it is best to wait 4 weeks for best flavor.