3 pounds fresh, firm Peppers (assorted colored Bell Peppers, Jalapeño’s Peppers, & Habanero Peppers)
2 c. apple cider vinegar
6 c. sugar
1 t. tumeric
1 1/2 t. celery seed
4 t. fresh garlic, chopped
1 1/2 t. cayenne pepper
Warning: You may want to wear gloves…
Remove all stems. Wash Peppers with a vegie wash, rinse well and let drain well.
Slice the Peppers into somewhat uniform 1/4 inch pieces, set aside.
In a large pot, bring vinegar, sugar, and all spices to a boil. Reduce the heat and simmer for 5 minutes.
Add the Peppers and simmer for 5 more minutes. Using a slotted spoon, transfer the Peppers into properly prepared sterilized jars. Fill up to 1/4″ of the jar rim. Once all the Pepper bits are removed from the pot and placed in jars, turn up the heat and bring the remaining liquid to a full rolling boil. Boil hard for 7 minutes.
Use a ladle to pour the sugar syrup into the jars over the Peppers. Wipe the rims of the jars with a clean, damp towel, then apply the 2 piece lids.
Save all left over syrup- it is so flavorful in Martini’s, marinate, etc.
I recommend you do a hot water bath to properly and esthetically seal in flavor and out germs.
If you use this right away, you can be more casual about the process by refrigerating the jars of Cowboy Relish.