Ingredients
Scale
- 1½ lbs fresh jalapeños, sliced into ¼-inch rounds
- 1½ cups granulated sugar
- 1 cup honey
- ¾ cup apple cider vinegar
- ¼ cup white vinegar
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- ½ tsp mustard seeds
- ½ tsp celery seed
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- Wash and slice jalapeños into ¼-inch rounds, wearing gloves.
- Combine sugar, honey, both vinegars, garlic, lemon juice, salt, and spices in a saucepan.
- Bring to a gentle boil, stirring until sugar dissolves and honey is incorporated.
- Reduce heat and simmer 5 minutes to infuse the syrup.
- Add jalapeños and stir to coat.
- Simmer 8–10 minutes until glossy and slightly translucent but still crunchy.
- Transfer peppers to clean glass jars with a slotted spoon.
- Pour hot syrup over peppers until fully submerged.
- Cool to room temperature, then seal jars tightly.
- Refrigerate at least 24 hours, ideally 3–5 days, before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 20
- Calories: 75 per serving