• Peppers
• 3 pounds fresh jalapeños, sliced into ¼-inch rings
• Syrup
• 2 cups apple cider vinegar (5% acidity)
• 2 cups white vinegar (5% acidity)
• 4 cups granulated sugar
• 2 cups finely diced strawberries (fresh or frozen, thawed)
• 1 tablespoon garlic powder
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• ½ teaspoon turmeric
• ¼ teaspoon ground ginger (optional)
• ⅛ teaspoon cayenne pepper (optional, for extra heat)

Yield: about 8 half-pints

1. ​​Wash and slice the jalapeños into ¼-inch rings.
2. ​​Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
3. ​​Bring to a rolling boil, stirring until the sugar has dissolved.
4. ​​Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
5. ​​Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
6. ​​Pack the jalapeños into hot half-pint jars using a slotted spoon.
7. ​​Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
8. ​​Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

1. ​​Cook the carrots only until they are partly tender, about 5 minutes. You want them still firm because they will continue cooking in the jar.
2. ​​Combine the vinegar, water, sugar, salt, mustard seed, celery seed, pepper, and garlic powder in a saucepan. Bring to a boil and stir until the sugar and salt dissolve.
3. ​​Add the onion and green pepper to the hot brine and simmer about 2 minutes.
4. ​​Pack the hot carrots, onion, and pepper into hot jars, distributing the vegetables evenly. Pour the hot brine over them, leaving about ½ inch headspace or to the bottom or the neck ring.