For everybody that likes a spicy treat you have to try Cowboy Candy. My suggestion is to have them on a Ritz cracker with Cream Cheese.
3 1/2 pounds fresh jalapeños, washed
2 cups apple cider vinegar
6 cups granulated sugar
! teaspoon turmeric
! teaspoon celery seed
3 garlic cloves, chopped
1 teaspoon ground cayenne pepper
Remove stems from all of the jalapeños and slice into 1/8 to 1/4 inch rounds. Set aside.
In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for 5 minutes.
Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving 1/4 inch at the top of the jar.
Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeño peppers in the jars but still leaving 1/4 inch from the top. Make sure there are no air pockets. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.
You can store these in the refrigerator or complete the canning process so that they are shelf stable. Either way they need to mellow for at least two weeks before eating.
To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars to a cooling rack. Leave them to cool, undisturbed for 24 hours.
Yields 5 pints