Sweet! Pickled Jalapeños

First of all, credit goes to my friend Butter for the creative use of punctuation in the title of this entry.
We had so many Jalapeños that came on late that Steve went on a mission to find a recipe for these, because we had bought something similar at the craft shows last year.   Keeping in mind that this is way more sugar than I like, (don’t worry I saved plenty for a batch of salsa. ) here is the recipe.

Pack sterilized pint jars with:
Jalapeño Peppers (3 lbs made about 7 pints)
Thinly sliced onions (a few slices in each jar)
Peppercorns to taste about 1/4 teaspoon in each jar

Make Brine
6 cups of sugar
2 1/2 cups apple cider vinegar
1/2 tsp cayenne pepper
1 tsp turmeric
6 cloves of garlic – crushed

Bring brine to a boil. Turn down heat and simmer it for five minutes.  Then bring it back to a rolling boil.

Pour brine over packed jars and top with sterilized lids and rings. Place jars in canner.  Process these in a hot water canner for five minutes,after the water comes to a boil.   Remove the jars from the canner and let them sit on a rack until they are cool.

Seems pretty cheap and easy, especially considering how much he spent on these things at the craft show last year.