Slice jalapeños—not too thin.

Add sugar and apple cider vinegar into the pot and bring to a boil.

Add in jalapeños to the sizzling sugar and acv.

Cook jalapeños for about 4-5 minutes. I like mine to maintain a little bit of crunch.

Since this is such a big batch, I can mine.

I do not have a professional pressure canner yet. So, I wash the mason jars in hot soapy water to make sure they are clean.

To further sterilize them, I add them into a soup pot with water and boil them to ensure cleanliness. We don’t want any invisible bacterias growing in our jars.

I then add in the jalapeños to the jars, leaving about 1/4 inch of headspace at the top. Seriously DON'T fill them to the brim, they won’t seal properly.

Once the jars are filled, I wipe the rims clean to ensure that no mold grows around.

You can even damp the paper towel that you are wiping the rim with lemon juice or apple cider vinegar.

Put the hot jars back into the boiling hot water that the jars were sterilized in and boil them for about 20 minutes.

Once you take the jars out, you will hear the jars suck in and seal.

You should be able to unscrew the lid of the mason jar and hold it by the seal lid—this is how you make sure the jar is sealed.