Prep Time::20 mins
Cook Time::18 mins
Stand Time::3 days
Total Time::3 days 38 mins
Servings::24
Yield::1 quart
Ingredients
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1 pound jalapeño peppers
1 ¾ cups brown sugar
¾ cup apple cider vinegar
½ teaspoon garlic powder
½ teaspoon celery seed
½ teaspoon ground turmeric
¼ teaspoon cumin seed
¼ teaspoon anise seed
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 pint-size canning jar
Directions
While wearing gloves, rinse jalapeños and remove stem. Cut into 1/4-inch slices and set aside. To reduce the heat from the peppers, you may core out the centers with the seeds and discard before slicing.
Combine brown sugar and apple cider vinegar in a saucepan over medium heat. Add garlic powder, celery seed, turmeric, cumin seed, anise seed, salt, and red pepper flakes. Bring to a simmer for 3 minutes. Add sliced jalapeño peppers and simmer for an additional 4 to 5 minutes.
Remove jalapeños to a jar using a slotted spoon. Continue simmering liquid over medium-low heat until slightly thickened, about 10 minutes more.
Pour liquid over the jalapeños and let cool. Use a strainer to remove excess seeds from the liquid, if desired. Refrigerate for a minimum of 3 days before eating. Store in the refrigerator for up to 3 months.
Cook’s Note
If you have extra liquid left over, it makes an excellent simple syrup for a spicy margarita!