- 8 pounds jalapeños, sliced ¼ inch thick
- 6 cups white vinegar
- 4 ½ cups sugar
- ¾ cup pickling spices
- ½ teaspoon turmeric
Pack sliced jalapeños tightly into sterilized canning jars.
In a medium saucepan over medium heat, mix all brine ingredients and bring to a boil. Pour hot brine over jalapeños in jars.
Seal jars and place in a hot water bath, completely covering the jars, and process for 15 minutes.
Carefully remove jars from water bath and cool to room temperature.
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