Candied Jalapenos 

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Ingredients:
20+ large jalapenos
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon cayenne pepper
Directions:
Slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
Add in the sliced jalapenos, bring the heat back up to high and simmer for exactly 4 minutes.
With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1-inch of the upper rim of the jar.
Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapenos are completely submerged.
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids.
Let stand for at least 2 weeks (preferably 1-2 months.) The longer they sit, the better they will taste.
Keep stored in the fridge and eat within 2 months.
For canning Canning. For longer shelf life, you can take the additional step of canning Candied Jalapenos. To do this, place the filled sealed jars in a canner, covered with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

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