2Place your jalapeños in a bowl with about 2 cups of blueberries and set aside.
3Add about two cups of apple cider vinegar to a pot along with about a cup of white sugar, half a cup of light brown sugar, roughly a teaspoon of granulated garlic, kosher salt, cinnamon, and turmeric.
4Whisk everything together.
5Let this simmer for about 5 minutes.
6Add your jalapeños and your blueberries in.
7Make sure everything gets coated in the liquid and then bring back to a boil.
8Now you're going to let this all simmer for about 10 minutes.
9After 10 minutes, carefully remove your peppers and berries from the liquid.
10Bring the liquid back to a boil and then let it simmer for about 10 more minutes.
11Add in your peppers and berries to a mason jar.
12Top it off with your liquid.
13Let these come to room temperature before you cap them and put them in the fridge.
Ingredients
1 pound jalapenos
2 cups blueberries
2 cups apple cider vinegar
1 cup white sugar
0.5 cup light brown sugar
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon turmeric
Equipment
potbowlwhiskmason jar
Tips
Rubbing your eyes after cutting jalapeños will feel like hell.
Let the jars come to room temperature before capping and refrigerating.