Name: Cowboy Candy
Ingredients: 3 cups vinegar (apple cider or white, at least 5% acidity); 2 tsp salt; 4 cups sugar; 6 cloves garlic (sliced or minced); 2 tsp turmeric; ½ tsp cayenne powder; 2 tsp mustard seeds; 4 lbs jalapenos (sliced into ¼ inch thick rings)

Cowboy Candy

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Ingredients

3 cups vinegar apple cider or white, at least 5% acidity
2 tsp salt
4 cups sugar
6 cloves garlic sliced or minced
2 tsp turmeric
½ tsp cayenne powder
2 tsp mustard seeds
4 lbs jalapenos sliced into ¼ inch thick rings

Instructions

Prepare boiling water with water canner.
Heat jars in simmering water until ready to use, do not boil.
Wash lids in warm soapy water and set aside with bands.
Combine all ingredients except jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapeno slices. Reduce heat to medium and simmer for 15 minutes. Jalapenos should turn dark green and have started to absorb some of the brine.
Ladle hot jalapenos into a hot jar, leaving ½-inch headspace. Remove air bubbles.
Wipe the jar rim, then center a lid on the jar and apply the band, turning until fingertip tight. Place jars in boiling water canner.
Water must cover the jars by 1 inch. Adjust to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 15 minutes. (May need to adjust for altitude). Turn off heat and remove cover. Allow jars to cool for 5 minutes and remove from the canner. If any bands are loose, do not tighten them, Cool for 12-24 hours. Check lids for seal; they should not flex when the center is pressed.