Cowboy Candy

1lb           Jalapeno

2/3C        Cider vinegar

2C           Sugar

1/6t          Turmeric

1/6t          Celery seed

1t             Garlic powder

1/3t          Cayenne

Remove the stems from the jalapenos

Slice the jalapenos into 1/8 – 1/4in discs and set aside

In a medium saucepan, combine cider vinegar, sugar, turmeric, celery seeds, garlic, and cayenne.

Bring to a boil, then reduce heat to a simmer.

Reduce the liquid for 5 minutes.

Add jalapenos to the syrup and simmer for exactly 4 minutes

Remove jalapenos from liquid with a slotted spoon into a bowl

Pack the jalapenos into 2 one-pint sterilized canning jars using a spoon, or a small spatula to press them into the jars.

Add liquid filling the jars leaving a 1/4-inch head-space.

Save the leftover syrup, you may can it in 1/2pint jars if you want to.

Process in a water bath for 15 minutes.

Let them cool, undisturbed for 24 hours

Allow them to mellow for 2 weeks to a month