In a pot, combine brown sugar, vinegar, turmeric, and garlic. Let it come to a boil, but make sure to keep mixing so the sugar doesn’t burn.

Once the sugar is melted, add the sliced jalapeños. Let the jalapeños cook for about six to 10 minutes until the color changes from the usual bright green.

Remove to a glass jar with a tight lid and let it sit for 24 hours minimum! The longer it sits the better. Serve on everything! We put it on challah, meats, avocado toast, pastrami sandwich; the options are endless.