assignmentPREPARATION
1
Slice peppers into uniform 1/8-1/4" rounds, set aside.
2
In a large pot, bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne. Reduce heat and simmer for 5 minutes. Add pepper slices and simmer exactly 4 minutes. Use a slotted spoon to transfer peppers into clean, sterile canning jars within ¼" of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
3
Place jars in water bath canner and cover with at least 2" of full rolling boiling water for 10 minutes for half pints or 15 minutes for pints.
4
Allow to sit for 2 weeks or preferably 1 month before eating.