Our Family Recipes

by Bill Connolly Sr

Ingredients

• 4 pint-sized mason jars
• 5 lbs jalapeños, mixed colors
• 5 cups apple cider vinegar or white vinegar
• 10 cups sugar or sugar substitute
• 1 tsp garlic powder
• 1 tsp sesame seeds
• 1 tsp turmeric
• 1 tsp cayenne pepper
• Any other seasonings
• 1 can pineapple chunks

Instructions

1. Slice jalapeños into 1/4 inch rounds by hand, food processor or mandolin.
2. Sterilize all mason jars and lids in a large pot of boiling water for 2 minutes.
3. In a large pot, add vinegar, sugar, and optionally add seasonings. Stir frequently until the brine boils and turns syrupy, then lower to a simmer.
4. Add jalapeños and stir frequently until the brine boils, lower to a simmer for 4 minutes, then turn off the burner.
5. Add 2 pineapple chunks to each mason jar. Place funnel over the jar and add the jalapeños to the jar with a slotted spoon. Gently pack the jalapeños, filling the jar to 1/4 inch from the top.
6. Boil the brine for 5 minutes, then fill each jar. Leftover brine can be canned for other uses.
7. Using a butter knife, gently go around the edges of the jars to release air pockets.
8. With a wet towel, wipe around the edge of the jars, place on the lids, and screw the caps finger-tight.
9. If canning for long-term storage, place the jars in a large pot of boiling water for 15 minutes. The water should be just above the top of the jars. Remove the jars and let set to room temperature. You will hear the tops pop as they create a vacuum seal. The jars can now be stored in the pantry.
10. If canning for consumption in the next few months, let the jars reach room temperature, then place them in the fridge. Let them marinate for a few days.