Ingredients

• 1 pound jalapeño peppers
• 1.75 cups brown sugar
• 0.75 cups apple cider vinegar
• 0.5 teaspoons garlic powder
• 0.5 teaspoons celery seed
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cumin seed
• 0.25 teaspoons anise seed
• 0.25 teaspoons salt
• 0.25 teaspoons red pepper flakes
• 1 pint-size canning jar

Instructions

1. 1 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.
2. 2 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.
3. 3 Remove jalapeños to a jar using a slotted spoon. Continue simmering liquid over medium-low heat until slightly thickened, about 10 minutes more.
4. 4 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.

Nutrition per serving