Ingredients
1 pound jalapeno peppers (about 16), cut into 1/4-inch slices1-1/2 cups thinly sliced garlic cloves (about 4 bulbs)3-1/2 cups sugar1-1/4 cups red wine vinegar3/4 teaspoon salt3/4 teaspoon mustard seed3/4 teaspoon celery seed1/2 teaspoon ground turmeric1 cayenne pepper, minced, optional
Preparation
Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.
Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
