4 pounds fresh jalapeno peppers, sliced
2 pounds onions, diced
1 head fresh garlic, chopped
1/2 cup vinegar
1/2 cup water
6-8 cups sugar
2 tablespoons mustard seeds
1 teaspoon turmeric
2 teaspoons celery seeds
1 teaspoon ginger
Slice jalapenos into thin slices, dice onion, chop garlic. (Gloves are a must for this...and PLEASE don't touch your face or eyes until you have thoroughly washed your hands. Those oils are nasty.)
In large pot, combine peppers, onion, and garlic with the remaining ingredients.
Bring to a boil, reduce heat and simmer about 10-12 minutes, making sure sugar is dissolved.
Fill prepared canning jars with boiling mixture, leaving 1/4 inch head space.
Water bath 5 minutes to seal the jars.