4 lbs jalapeno peppers
2 lbs. onions
3 cups cider vinegar
5 cups sugar
1 tsp. ginger
1 tablespoon garlic powder (or 1 teaspoon, if preferred)
2 tablespoons mustard seed
1/2 tsp. celery seed
1-2 tsp. turmeric (depends upon how much you like it)

Wash and slice jalapenos. Remove seeds from some rings to remove some of the "heat".

Thinly slice onions. In a large pan, bring vinegar, sugar and spices to a boil for 1 minute, stirring constantly.

Pack peppers and onion in sterilized canning jars. Pour hot syrup over and place hot lids on jars.

Process in a boiling water bath for 5 minutes.

Enjoy!

Submitted by: Suzanna & Mary