Cowboy Candy (Candied Jalopenos)

Delicious, whatever you want to call them.......it'll make your taste buds sing!     Cowboy Candy
3 pounds fresh, firm jalapeños
2 cups cider vinegar
6 cups granulated sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)
1 teaspoon cayenne pepper
Wash your jalapeños
Remove the stem and slice into 1/8 to 1/4 inch slices. Please wear gloves when you're doing this or you will regret it!!  The first time I chopped jalapeños when canning, my fingers burned FOREVER!  Well, not forever, but it felt like it!
Mix vinegar, sugar, tumeric, celery seeds, garlic and cayenne pepper together in a large pot. Bring to boiling.  Reduce the heat and simmer for 5 minutes.  Add the jalapeños!  Bring back to boiling.  Reduce the heat and simmer for 5 more minutes. 
 Use a slotted spoon to transfer the pepper into hot, sterile half pint or pint canning jars.  Take the liquid from your pot and pour over the peppers in the jar, leaving 1/4 inch head space.  Using something (I use a wooden kabob stick), remove any air from the liquid in the jar.  I just poke around in there 3 or 4 times to make sure all the little bubbles get loose.  Add your hot lids and bands and process in a hot water bath.  (10 minutes for half pints/15 minutes for pints) Yield: 6 half-pint jars  (I doubled the recipe and got 10 but I packed the peppers pretty tight before adding the liquid.) Then the HARD part!  You need to wait 2 weeks to a month for all the tastes to mellow and turn into awesomeness!  I tried someone else's......I have 9 days to go before I can try mine!  I'm not sure I'm going to make it!   Hope you enjoy yours!!