4 lb fresh jalapeño peppers , sliced
2 lb onions, diced
8 cups sugar
½ cup vinegar
½ cup water
2 tbsp mustard seed
1 tsp turmeric
2 tsp celery seed, optional
1 tbsp garlic powder
1 tsp ginger
Slice jalapeños into thin slices and dice onions
Place in pan with water and vinegar, bring to a boil, reduce heat & simmer for about 10 min or until tender.
Pour off most of the water vinegar mixture, add the sugar and spices.
Bring to soft candy temperature to completely dissolve sugar about another 10 minutes.
Place boiling mixture into jars, leaving 1/4 inch headspace.
Adjust caps.
I would suggest a pair of rubber gloves for handling jalapeños, and from personal experience, do not touch your face!
Sugar: 36g
:
Calcium: 15mg
Calories: 153kcal
Carbohydrates: 38g
Fat: 1g
Fiber: 2g
Iron: 1mg
Potassium: 135mg
Protein: 1g
Saturated Fat: 1g
Sodium: 3mg
Vitamin A: 407IU
Vitamin C: 46mg
