My little jalapeno plant wintered in Florida with us. It provided many peppers for us to enjoy. I forgot to bring the plant in one night when we had a hard frost but with much TLC it came back.
It did the road trip back to NY and the plant loves it here!
|This was the plant in June, It now has twice the pepper and more flowers!|
The recipe is from Tasty Kitchen but many other bloggers have made this yummy recipe.
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper
Remove stems from all the jalapenos while wearing gloves. Cut into 1/2 inch rounds. Place in a bowl, set aside.
Bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil in a large pot. Reduce heat and simmer 5 minutes.
Add pepper slices. Simmer 4 minutes.
Using a slotted spoon, transfer the peppers to clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Carefully pour the syrup into the jars containing the jalapenos.
I didn't can these. I wiped the rims with a clean, damp paper towel, added the lids.
Once the jars cool, place in refrigerator.
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Note to self: Made a thick cheese sauce and added about a tablespoon of the above! SUPER DELICIOUS!