Cowboy Candy

INGREDIENTS

• 1/2 lb jalapeño peppers, sliced 1/4-inch thick
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon celery seeds

PREPARATION

1. In a saucepan or high-sided pan, stir together the sugar, vinegar, salt, and celery seeds and bring to a boil over medium-high heat.
2. Reduce heat to low and let simmer 5 minutes. Stir in jalapeños, return to a simmer and let cook 4 minutes more.
3. Transfer jalapeños to clean jars, top with any remaining syrup, and enjoy! These will keep in refrigerator up to 3 months.