John Myers
Ingredients for 1 servings:
- 800 g jalapeño peppers
- 500 ml vinegar
- 700 g sugar
- 1 tbsp, heaped garlic granules
- ½ tsp turmeric powder
- 1 stalk(s) Celery
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
caramelized jalapeños
Wash the jalapeños, remove the stems, and cut into approximately 2 cm pieces. Cut the celery into 1 cm pieces. Bring the sugar, vinegar, turmeric, and garlic granules to a boil and simmer for 5 minutes. Add the jalapeños and celery and simmer for 3-4 minutes. Then strain and reserve the liquid. Rinse four 500 ml jars with hot water and boil the lids. Divide the drained jalapeños between the jars. Reduce the liquid to approximately 1 liter and spoon it over the jalapeños. Gently shake the jars to allow any trapped air to escape. Preserve in a saucepan for 10 minutes. Remove from the jar, let cool, and set aside to infuse for 4 weeks. This way they will last until the next harvest, if at all.
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