Step 1

Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut into 1/8 - 1/4" slices.

Step 2

Add the vinegar, sugar and spices to a large stock pot.

Step 3

Bring to a boil. Then reduce heat and simmer for about 5 minutes.

Step 4

Add the peppers and simmer for 4 minutes.

Step 5

Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch head space.

Step 6

Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.

Step 7

Ladle additional syrup over top of peppers in jars, leaving the head space.

Step 8

Wipe edges of jars.

Step 9

Place lids and bands on jars. Finger-tip tighten.

Step 10

DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Aioli, brush it on meat, fish and poultry try it in cole slaw and potato or macaroni salads! Anything you can think of!

Step 11

Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.

Step 12

The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.

Step 13

Try to resist the temptation to open them for at least 2 months! I like waiting 3 for the flavors to develop! In the meantime, console yourself with the syrup!!