This is something I like to have in the refrigerator to add to cole slaw (people LOVE it with the addition of pineapple) and potato salad. ~Conne
Ingredients:
1 cup sugar 1/2 cup apple cider vinegar 1 teaspoon yellow or brown mustard seeds 1/4 teaspoon celery seeds 1/4 teaspoon turmeric 1/2 teaspoon kosher salt 1/2 pound jalapenos, stems removed, thinly sliced, seeds removed if you wish
Preparation:
Put sugar, vinegar, mustard seeds, celery seeds, turmeric and 1/4 teaspoon salt in a small saucepan. Bring to a boil and cook until sugar dissolves.
Add jalapenos and return to a boil. Cook until jalapenos are translucent, about 4 minutes. Transfer jalapenos to a heatproof jar, and continue cooking sugar and vinegar brine until it’s syrupy and reduced to about 1/3 of the original. Pour over the jalapenos, let cool to room temperature. Store covered in the refrigerator for up to a month.