BackYard Chickens › Recipes › CANNING RECIPE: Candied Jalapenos (AKA Cowboy Candy)

CANNING RECIPE: Candied Jalapenos (AKA Cowboy Candy)

Ingredients:


Ingredients:

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Cooking Instructions


Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup

Instructions
1.Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

2.Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

3.In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

4.Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

5.*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. Its wonderful brushed on meat on the grill or added to potato salad or, or, or In short, dont toss it out!

6.Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

7.Allow to mellow for at least two weeks, but preferably a month before eating. Or dont. I wont tell!

*Recipe Courtesy of Foodie with Family

Comments (4)

sorry, it has taken me a long time to post comment but here is is and I can't tell you enough how much we have enjoyed this recipe. I did make two changes I did not use as much turmeric and this only because I don't care for this seasoning to much also I removed the seeds for fear of it being to hot and was happy that I did.I will be making more. Thank you!!!
I made these a while back like Bambi did, I removed the seeds, but added extra turmeric. They were too good. i am making more today, but this time leaving in the seeds and again, adding more turmeric. This is a killer recipe. I think it would make a great potato salad instead of pickle.
we absolutely LOVE this recipe!! This year we actually canned jalapenos and added habaneros as well...
I LOVE this recipe.I made a batch like this but didn't have the celery seeds. It was fine. But with my next batch I had them and also added chunks of pineapple for color. I saw this called Hawaiian Cowboy Candy :). But now I'm on the hunt for a non sugar recipe for the rest of my peppers. Any suggestions?
BackYard Chickens › Recipes › CANNING RECIPE: Candied Jalapenos (AKA Cowboy Candy)