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INGREDIENTS
- 1/2 lb jalapeño peppers, sliced 1/4-inch thick
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon celery seeds
PREPARATION
- In a saucepan or high-sided pan, stir together the sugar, vinegar, salt, and celery seeds and bring to a boil over medium-high heat.
- Reduce heat to low and let simmer 5 minutes. Stir in jalapeños, return to a simmer and let cook 4 minutes more.
- Transfer jalapeños to clean jars, top with any remaining syrup, and enjoy! These will keep in refrigerator up to 3 months.
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