Uncle A’s Cowboy Candy!

Ingredients
15 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
1/2 cup honey
1 teaspoon garlic powder
6 dried Puya Peppers

Instructions
Slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.


In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.


Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.

Transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.


Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.

Pour the liquid syrup into the jar making sure all the jalapeños are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)

Seal with two-piece lids. Place in the fridge.

Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.


Keep stored in the fridge and eat within 2 months.