This is for you Mom. It is the recipe that I used. I did not take any of the seeds or membranes out, that is why it was so hot and spicy. If you want it less HOT, discard some of the seeds and membranes.
3 pounds fresh jalepeno peppers, sliced about 1/4 inch thick
Make SURE you wear gloves, and don't touch your face or eyes
2 sweet onion, sliced about 1/4 inch thick
2 cups cider vinegar
6 cups granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 cloves garlic, chopped
In a large pot, bring cider vinegar, sugar, turmeric, and celery seed to a boil. Reduce heat and simmer for about 7 minutes. Add the peppers, garlic, and onions. Once they begin to simmer again, set the timer for 5 minutes. Once the timer goes off, using a slotted spoon remove the peppers/onions to canning jars. Fill to 1/2 inch from top. You should get 5 pints. Raise the heat under the syrup and boil for 8 to 10 minutes. Pour the syrup over the peppers, to within 1/4 inch of the to of the jar. Clean the tops of the jars, and use the 2 piece lids to seal. Process in water bath canner for 15 minutes (for pints).