These sweet and spicy cowboy candy jalapenos are addictive and have many uses. They may be canned or stored in the refrigerator. This recipe yields between 4 and 5 pints.
Rinse the jalapeno peppers.
Wearing disposable gloves, cut off the stem ends from all the peppers.
Cut peppers into uniform 1/8-1/4 inch slices and set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices to the pot and simmer for exactly 4 minutes.
Use a slotted spoon to transfer the peppers to sterilized pint sized canning jars. Pack the peppers in tightly to within 1/4 inch of the jar rim.
Turn up the heat under the pot with the remaining liquid and bring to a full rolling boil. Boil hard for exactly 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
Remove any air pockets with a clean knife or with a bubble remover.
Wipe the rims of the jars with a damp paper towel, center on a lid, and screw on a band until finger-tip tight.
If you do not wish to can the jalapenos, allow the jars to cool and then store in the refrigerator for up to 3 months.
If processing, place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil and process the jars for 15 minutes.
Use canning tongs to transfer the jars to a counter top covered with a thick, dry kitchen towel. Allow them to cool for 24 hours.
When fully cooled, wipe the jars with a clean, damp washcloth and check to see if each jar has sealed properly. Store in a cool, dark place for up to one year.
You will have quite a bit of syrup left after filling the jars. It has many wonderful uses. Store the leftover syrup in the refrigerator for up to 3 months or you can process it, if canning the peppers, so that it will last 1 year.