• IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.
• Wash the jalapeños, and trim off the stem end. Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds
• Cut the jalapeños into ¼” round slices.
  
• On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up.
  
• Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.
  
• Using a slotted spoon or tongs, transfer only the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed.
  
• Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes.
  
• Ladle the hot cowboy candy syrup into the jars over the jalapeno rings, leaving ½ inch to ¼ inch of head room in the jar.
  
• See instructions below for canning, or simply refrigerate the jars once cooled and use within 3 months.
• For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning.

Canning Instructions

• After filling, remove air bubbles from the packed jars.
• Wipe the rim of the jars with a damp paper towel or clean cloth.
• Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to fingertip-tight.
• Carefully transfer the jars of candied jalapeños into a ready and boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot).
  
• Return to a boil, and then process cowboy candy for 10 minutes for half pints or 15 minutes for pints. Add 5 more minutes if between 1000-6000 ft elevation, and 10 minutes if over 6000 ft.
• Store canned cowboy candy at room temperature in a cool dark place (e.g. pantry, cupboard, basement or root cellar). Refrigerate after opening and use within 3 months.