Remove and discard pepper stems, then cut peppers into 1/4-inch slices. Set pepper slices aside.

Bring to a boil apple cider vinegar, white sugar, garlic powder, turmeric, and celery seed in a big saucepan. Reduce heat to around medium-low and simmer for five minutes.

Raise the heat to roughly medium-high to re-boil the mixture. Once it is boiling, add pepper slices. Allow it to bring to a boil, then decrease the heat to medium-low and simmer for four minutes.

Transfer the peppers to clean glass canning jars using a slotted spoon, filling the jars to within 1/4 inch of the top rim.

At this time, just the syrup should remain in the saucepan. Raise the heat to bring the liquid to a rolling boil. Continue to boil for about six minutes.

Pour the syrup over the jalapeño slices in the jars. If you see any air pockets, slide a clean spoon into the jar to release the trapped air. Fill jars to within 1/4 to 1/2 inch of the top rim.

Wipe the jars’ rims with a damp paper towel, and then screw on the lids of the canning jars. If desired, label and refrigerate for a minimum of 1 to 2 weeks (3-4 weeks for optimal flavor). If properly refrigerated, your pioneer woman texas cowboy candy has a shelf life of up to three months.