4 lbs jalapeno peppers 2 lbs onions 3 cups vinegar 2 cups sugar 2 Tbs mustard seed 2 tsp turmeric 2 tsp celery seed 1 tsp ginger
I would definitely recommend wearing a pair of rubber gloves for
handling jalapenos, the oils within the peppers are easily absorbed into
the skin, eyes, nose, and mouth. Speaking from personal
experience!
Wash and cut jalapenos and onions into
thin slices and cold pack into jars.
Place remaining ingredients in large sauce pot and bring to a boil. Pour hot mixture into
jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 10 minutes in boiling water bath.
Yield: about 7 Pints.
