4 lb. fresh jalapeno peppers, sliced
2 lb. onions, diced
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 Tbsp. garlic powder
1 tsp. ginger
Slice Jalapenos into thin slices and dice onions. Place in pan with
water and vinegar, bring to a boil, reduce heat, and simmer about 10
minutes or until peppers and onions are tender (do not breath fumes).
Pour off most of the water-vinegar mixture, add the sugar and spices,
and bring to soft-candy temperature to completely dissolve the
sugar--about another 10 minutes.
Place boiling mixture into jars,
leaving 1/4-inch head space. Adjust caps.