recipe adapted from Tasty Kitchen
8 large jalapenos, sliced into rings
1/3 C white vinegar
1/3 C + 3 tbsp cider vinegar
2 C sugar
1/8 tsp tumeric
1/8 tsp celery seed
1/4 tsp garlic powder
1/4 tsp cayenne
1. Combine all of the ingredients except for the jalapenos in a medium saucepan. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the jalapenos and simmer for exactly 4 minutes. Use a slotted spoon and transfer the jalapenos to a sterilized mason jar.
2. Turn the heat up on the liquid and boil hard for another 6 minutes. Pour the syrup over the jalapenos. Insert a chopstick to the bottom of the jar two or three times to release any trapped air pockets. Wipe the rim of the jar clean and place two-piece canning lid onto the jar. Tighten.
3. At this point you can put the jar in the fridge or you can make it shelf-safe by canning it.
4. To can: Place jar into a large pot. Cover with water by 2 inches. Bring the water to a full boil and let boil for 15 minutes. Then take the jar out of the water and let cool for 24 hours. Make sure that the lid has sealed to the jar.
5. Allow these to mellow for 2 weeks, but preferably a month, before eating.