• Rinse jalapenos then remove the stem. Cut jalapeno into uniform rounds, ¼ inch thick. You can leave the seeds in. I highly recommend wearing gloves when cutting the peppers.
  3 lbs jalapenos
  
• In a large pot, over medium high heat, bring apple cider vinegar, sugar, turmeric, celery seed, garlic powder, and cayenne pepper to a boil. Once boiling, reduce heat to medium-low and simmer for 5 minutes to reduce the liquid.
  2 cups apple cider vinegar, 6 cups white granulated sugar, ½ teaspoon turmeric, ½ teaspoon celery seed, 1 ½ teaspoon garlic powder, 1 teaspoon cayenne pepper
  
• After 5 minutes, return pot to a boil over medium high heat and once at a hard boil (meaning it doesn’t stop boiling if you stir the liquid) add the jalapeno slices. Reduce heat to medium low and simmer for 4 minutes. If your syrup starts to get foamy it’s too hot and you need to reduce heat a little more.
  
• Using a slotted spoon transfer the jalapenos to the jars, leaving a half inch headspace in each jar*. You can pack the jars as tightly as you’d like while remembering to keep the headspace.
  
• Return the syrup to a hard boil for 6 minutes. Then carefully spoon or ladle the syrup into each jar filled with jalapenos, retaining the ½ inch head space. Any remaining liquid can be stored in the refrigerator or canned as a syrup for later use as a marinade.
  
• Using a sterile butter knife, stick the knife into the jar all the way to the bottom two or three times to help release any trapped air bubbles. Wipe the rims of the jars with a damp paper towel to remove any syrup.
  
• At this point you can put the lids on an refrigerate for 2-4 weeks or you can water bath can them.
  

How to water bath can candied jalapenos?

• With the jar rims wiped clean, add your lids and the rings. Tighten the rings until they are only finger tight.
  
• Place your jars in the water bath canner on top of the canning rack. Fill canner with water making sure jars are covered with 2 inches of water. Bring water to a full rolling boil, then set a timer for 10 minutes. For high altitude or pint jars timing see notes below.
• Once time is up, using your canning jar lifter carefully remove the jars and place on a cool rack. Let them cool untouched for 24 hours. As they cool you might hear a popping sound- this is completely normal as each jar is sealing itself.
• After 24 hours test each lid to make sure it is sealed by pressing on the top. If there is a flex in the lid then it didn’t seal and should be refrigerated. If it is sealed (meaning there is no flex in the lid) store the jars in a cool, dark place like your pantry. If you have hard water you might notice a gritty cloudiness on the outside of your jars. Simply wipe the jars with a little vinegar water until clean.
• Allow the jalapenos to sit for at least 2 weeks but ideally 4 weeks before opening. Once opened refrigerate until they are eaten up!