Gather lids, jar bands and jars. Inspect jars for smooth jar top. Do not use jars with chipped tops.

Fill the canner and set on stove on warm heat.

Sterilize jars. (I wash mine in the dishwasher and leave them in it to keep them hot while building the recipe.

Count out jar lids needed for one batch. Set them in a 1 quart pan on stove. Do NOT heat them yet.

Get out a large pot for making the brine.

TIP: Wear Gloves to handle the peppers. Keep hands away from face, eyes, lips and other sensitive parts. The pepper oil is HOT. Wash hands after chopping.

Cut stems off the pepper. Leaving seeds in the pepper, cut the peppers into evenly sliced ¼ inch rounds. (you can deseed the peppers if you want a less hot relish but the heat is surprisingly good in this recipe). Set peppers aside.

In the large pot, pour in the 2 Cups Vinegar, 6 Cups Sugar, ¼ tsp. turmeric, ¼ tsp. Celery Seed, 3 Tsp. Garlic, 1 Tsp. Cayenne Pepper. Stir it all together.

Bring the syrup to a boil. Reduce heat and simmer for 5 minutes.

Add the sliced peppers and simmer for EXACTLY 4 minutes.

Boil your Jar lids for five minutes. Reduce heat to warm.

Use a slotted spoon to transfer cooked pepper slices to prepared hot sterilized jars.

With a ladle (and canning funnel if you have one) pour the boiling syrup over the peppers to ½ inch from the jar lip.( Do NOT overfill the jars).

Take a knife or chopstick and insert it into the jar in several places to release trapped air in the pepper/syrup mix.

Wipe the jar top with a damp towel (paper towels are easy).

Set the lid on each jar top. Now screw down the lid band to just finger tip tightness.

Place jars in your canner, replace the lid and bring canner to full roiling boil. (or place hot jars into boiling water in canner to speed up process)

Water bath jars for 10 minutes for ½ Pints. 15 minutes for pints. Keep the full boil going until jars are done.

With your canning tongs remove the hot jars from the canner to a cooling rack. (or dry towel on counter).

Let jars sit 24 hours. The seals will complete as the jars cool. You will hear the lids making popping sounds as the lids suck down onto the jars.

The jars are sealed when the tiny bump on the lid top sucks down. You can see this. And the jars will ting when you thump them most likely.

When jars are sealed and cooled 24 hours you can remove the jar bands if they come off with no pressure on the lids.

Label and store them in a dark cupboard at temps of 50 to 70 degrees.

Let them sit at least two weeks (or a month) before opening to allow the flavors to fully merge and give you the best flavor.