Wash jalapenos, remove the stems from the top of the peppers, and cut into 1/4" slices. (It's a good idea to use gloves for this process!)
Combine apple cider vinegar, sugar, and spices in a large pot. Bring to a boil. Reduce heat to medium, and simmer for 5 - 7 minutes.
Stir in sliced jalapenos and continue simmering for 5 minutes. Keeping the syrup in the pot, transfer jalapenos to sterile Wide Mouth Canning Jars, using a slotted spoon, filling the jars to 1/4" of the top.
Turn the pot of syrup to high and bring to a boil. Continue boiling for 5 - 7 minutes, until it starts to thicken.
Ladle syrup into each jar, over the jalapenos. Fill the jars to 1/4" of the top. Wipe the tops and rims of the jars with a wet, clean paper towel, then secure each jar with a finger-tip tight lid.
Place jars in a large stock pot, making sure that each jar is covered with water by 2". Bring water to a boil. Boil jars in water for 10 minutes, then remove with canning tongs and place on a cooling rack. Let them cool for 24 hours, then label them, and store them for up to 1 year!
How to Make and Can a Candied Jalapenos Recipe
Amount Per Serving (60 g)
* Percent Daily Values are based on a 2000 calorie diet.