fresh jalapenos -- sliced
apple cider vinegar
white granulated sugar
In a large pot bring apple cider vinegar, white sugar, garlic, cinnamon, and nutmeg to a steady boil.
Reduce the heat and simmer for 5 minutes.
Add the peppers and simmer for 5 minutes.
Use a slotted spoon to transfer the peppers into a clean sterile canning jars and leave 1/4 inch of the upper rim of the jar.
Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Pour the boiling syrup into the canning jars over the jalapeno slices within 1/4-inch of the rim.
Place jars in a canner, cover with water by 2-inches.
Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
When timer goes off, use canning tongs to transfer the jars to a cooling rack.
Leave them to cool, undisturbed, for 24 hours.