I got this recipe from my neighbor after trying some that he made. Made my first batch yesterday evening. 4 lb Jalapeno peppers (sliced) 2 lb onions (diced) 1/2 cup white vinegar 1/2 cup water 6 cups sugar 2 Tbsp mustard seed 1 tsp turmeric 2 tsp celery seed 1 Tbsp garlic powder Do this outside. You'll be glad you did. Put peppers and onions in stock pot with water and vinegar. Bring to a boil and simmer until everything is soft. Drain off most (or all) of the water. There will only be a little but you won't need it. The amount to drain off is not critical. The sugar you are about to add will be more than enough liquid. Add sugar and spices. Bring to a soft boil and simmer for about 10 minutes. Bottle it up. I put mine in 1/2 pint jars with 1/4" headspace. For canning, place in hot water bath (boiling water) for 20 minutes for 1/2 pint or 1 pint jars. If you have any liquid left, save it. Probably be great for cooking or as a baste.