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INGREDIENTS
- 1 1/2 pounds jalapeno sliced in 1/4 inch rings
- 1 cup apple cider vinegar
- 1 1/2 cups sugar
- 1/4 teaspoon celery seed
INSTRUCTIONS
In a medium sized pot bring the cider vinegar, sugar, and celery seed to a simmer. Add the jalapenos and simmer for 5 minutes.
Using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Pour the hot liquid over the top and cover with the lids. Store in the fridge for up to 2 months.
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