- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
. You do not need to be a master canner for this recipe. It’s quick and easy, and the jar lasts in your fridge for months. You will likely have leftover syrup, which you can use in marinades, dressings, cocktails, or toss with fruit (it’s very good with cut melon).
You will need a 1 quart canning jar or a glass airtight container.
Ingredient:
- 1 ½ pounds (680g) jalapeño peppers, about 20 jalapeños
- 5 garlic cloves, sliced
- 1/2 teaspoon fine sea salt
- 1 cup (236ml) apple cider vinegar
- 1 cup (236ml) distilled white vinegar
- 3 cups (600g) sugar
- 1/8 teaspoon ground turmeric
