I don’t eat raw jalapenos, they are too hot and spicy for me,! But when you add vinegar and sugar to the pickling liquid, you are left with the flavor without the heat. Now that I can do! These pickles are sweet and tangy, with just the right amount of bite. But be careful, these are awfully addicting! Serve them on cream cheese and crackers, on hot dogs and hamburgers, or sneak them right out of the jar - in their naked gloriousness!
Slice jalapenos. Wear gloves and don't touch your eyes or other sensitive body parts!
NOTE: if you want them less spicy, place the sliced jalapenos in a large bowl of water and let the seeds float to the top. Pour off the seeds and drain well before proceeding.
In a medium saucepan, combine cider vinegar, sugar, turmeric, celery and mustard seeds, garlic, and cayenne. Bring to a boil, then reduce heat to a simmer.
Reduce the liquid for 5 minutes.
Add jalapenos to the syrup and simmer for 5 minutes more.
Remove jalapenos from liquid with a slotted spoon into a bowl
Pack the jalapenos into 2 one-pint sterilized canning jars using a spoon, or a small spatula to press them into the jars. Add liquid filling the jars leaving a 1/4 inch head-space.