Cowboy candy
Ingredients
1 pound jalapeno peppers, approximately 16 to 18 or 4 cups sliced
1 1/2 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/2 teaspoon mustard, seeds or celery, seeds or coriander
Prep
If using the water bath to make the jars shelf stable go ahead and boil the water and sterilize the jars. Wash and dry 2 half pint jars. If you’re using the refrigerator method, no need to start the water bath.
Directions
Rinse the jalapenos as well. Remove the stem ends. Using latex or vinyl gloves cut the peppers into 1/4 inch thick slices. No need to remove the seeds. You should have about 4 cups of sliced peppers.
In a 3 quart sauce pan combine the sugar vinegar, garlic powder, turmeric, and if using any seeds. Bring to a boil over medium heat stirring often. Then let it boil without stirring for three minutes.
It will look like it’s not much syrup, but the peppers will release plenty of liquid when added.
Add the sliced jalapeno peppers and bring to a rolling boil stirring once or twice. Boil for two minutes and remove removed from heat.
With a slotted spoon, spoon the jalapeno slices and evenly into the jars.
Return the syrup to a boil in the pan and boil 2 to 3 minutes or until it’s reduced slightly carefully pour the hot syrup over the jalapeno slices. Wipe the rims, clean and screw on the rings, not too tight.
Let the cowboy candy, cool completely at room temperature then store in the fridge for up to two months. If using water bath method can store in pantry longer.
#melanie, #easy, #delicious, #favorite