**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
4 pounds jalapeno peppers
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
Wash and cut jalapenos into thin slices and cold pack into jars.
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving one-fourth-inch headspace. Remove air bubbles. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 7 pints and dont throw out any leftover syrup. This can be used to drizzle over grilled chicken or a number of things where you need sweet and spicy.
Jeffrey Cowgill 2010