Carmen’s Hot & Sweet Jalapenos

This is a favorite served on Trisket crackers with cream cheese. Makes about 6-8 pints

12-16 cups thick slice green or red jalapenos (we like red the best)

2 cloves garlic, sliced

1/3 c. non-iodized salt

1 – 2 cups pickling lime powder- mixed as directed on package (I bought at Walmart)

6 cups crushed ice, to be part of the water measure with the lime powder

5 cups sugar

2 ½ cups distilled white vinegar

¾ teaspoon ground turmeric

Prepare jalapenos by washing thoroughly, removing stem end and cutting into ¼ inch thick round slices. Discard any extra seeds that fall out (use rubber or plastic gloves when handling hot chilies to prevent skin irritations and burns. I also do the cutting outside where chili fumes won’t fill the house. Afterwards run your cutting board through the dishwasher to get all the capsasin - hot stuff - off the board) Combine jalapenos with slice garlic and sprinkle with salt in a non- aluminum stock pot or large bowl, mix well

Mix pickling lime with water as directed on package, adding cracked ice in water measure. Pour mixture over slices, mix carefully with pepper slices, cover and weight down pepper slices with a plate, covering lightly with plastic wrap. Store in a cold area overnight or at least 8-12 hours. Stir carefully every few hours (Pepper slices will become very firm and brittle as they soak in the lime water).

Combine sugar with remaining ingredients in a big pot and bring to a full boil. In the meantime, wash and drain peppers in cold water, three full times to remove all the lime soaking solution. When thoroughly washed, add slices to syrup in pot (may be done in batches if needed). Bring to a full boil, and cook until they are almost transparent, about 6-8 minutes.

Spoon chilies and hot liquid into hot clean mason style jars. Wash rimes of jars with a clean wert cloth to remove any syrup from rim. Place hot mason lids and clean rings on jars and tighten very will. Process in hot water bath for 20 minutes (27 at high altitudes). Remove slowly from hot water, and allow to cool, undisturbed, on a towel in a draft free area of the kitchen, until jars are cooled and sealed. Store for four weeks before using. Keep refrigerated once opened.