4 lbs Jalapeno's sliced
1 med.Red Onion diced
1 Red Bell Pepper diced
2 1/2 cups of Apple Cider Vinegar
5 1/2 cups Sugar
3 tsp Garlic Powder
2-3 pinches of Chili Powder
Mix together apple cider vinegar,sugar,garlic powder, & chili powder in a large stock pot.
Bring to a boil, add onions and peppers (red bells & Jalapeno's) reduce to a simmer for 5 minutes.
Using a slotted spoon into the clean and hot canning jars you can pack tightly.(My second batch I didn't pack that tight)
After all jars are filled bring the liquid (syrup) back to a rolling boil for 5 minutes.
Ladle syrup into jars,wipe jars leave about 1/2" to 1" space put lids and bands on place in water bath making sure there is an inch of hot water covering the jars.
Process pints 15 min. and 1/2 pints 10 min.
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