Wash the jalapenos and slice them into rings, removing seeds if desired.

In a saucepan, combine sugar, apple cider vinegar, water, salt, garlic powder, onion powder, and cayenne pepper. Bring to a boil over medium heat, stirring until the sugar dissolves.

Add the sliced jalapenos to the boiling syrup. Reduce heat and simmer for about 20-30 minutes until the jalapenos are tender and the syrup thickens.

Remove from heat and let cool. Transfer the candied jalapenos and syrup to a jar for storage. Refrigerate for up to a month.