When the jalapeño plants in my garden start paying rent, I make Cowboy Candy. Sweet heat that goes on literally everything from burgers, soups, stews, sandwiches, or as an appetizer with cream cheese and crackers. #jalapeño #cowboycandy #candiedjalapenos #howtocan #canning #canningforbeginners #EasyRecipe #foodtutorial #preservingfood #peppers 2 lbs fresh jalapeños (about 30–35), sliced into 1/4" rings 2 cups apple cider vinegar 2 cups white sugar 2 cups brown sugar (light or dark) 1 tsp turmeric 1 tsp garlic powder 1 tsp celery seed 1. Prep jars: Wash 5–6 half-pint jars, lids, and rings. Sterilize in simmering water or run through dishwasher on sanitize cycle. Fill a water bath canner with water and bring to a low simmer. 2. Make the syrup: In a large pot, combine: 2 cups apple cider vinegar 2 cups white sugar 2 cups brown sugar 1 tsp turmeric 1 tsp garlic powder 1 tsp celery seed Bring to a boil over medium heat, then simmer for stirring to dissolve the sugar. 3. Add jalapeños: Stir in the sliced jalapeños and simmer for 5-7 minutes, until slightly softened and darkened. Remove the jalapeños with a slotted spoon and continue to boil the syrup for another 5-7 minutes to thicken up a bit. 4. Pack jars: Using tongs, pack hot jalapeños into the hot jars, leaving 1/2” headspace. Ladle the hot syrup over top, covering the peppers and still leaving 1/2” headspace. Remove air bubbles, wipe rims clean with white vinegar, and apply lids and bands until fingertip-tight. 5. Water bath process: Place jars into boiling water bath canner. Make sure water covers jars by 1–2 inches. Process for 10 minutes (start timer when water returns to a full boil). 6. Cool & store: Let sit undisturbed for 12–24 hours. Check seals (lids should not flex), label, and store in a cool, dark place. - @kellibuckner