Cowboy Candy Jalapeños
3/4 cup apple cider vinegar, filtered (not cloudy)
2 cups organic cane sugar
3 cloves garlic chopped
Wearing nitrile gloves, slice the stems off of the jalapeños. Core out the seeds with a small spoon. Slice each pepper into 1/8 to 1/4-inch slices.
Stir the remaining ingredients (vinegar, sugar, garlic) together in a large sauce pot. Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil. Reduce heat, and simmer for 2 minutes.
Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.
Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.
Bring the syrup to a boil and boil 5 more minutes. Carefully pour the syrup into the jars of peppers. Allow to cool at room temperature for at least an hour, and then refrigerate.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.