1pound fresh jalapeno peppers sliced (about 20)
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
¼ teaspoon turmeric
¼ teaspoon celery seed
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
Slice jalapenos (use a mandolin or by hand). In a medium size pot add; cider vinegar, sugar, turmeric, celery seed, mustard seed, garlic, and cayenne. Bring to a boil and reduce heat to a simmer for 5 minutes. Then add sliced jalapeños and simmer for 5 minutes more.
Using tongs add jalapenos to sterilized jars and fill with hot liquid leaving a ¼ inch headspace.
Process in a water bath for 15 minutes. These are great on crackers with goat cheese or on a burger or grilled meat. They have a sweet hot flavour. Best left for 3 weeks so that flavours can develop.