Cowboy Candy AKA Candied Jalapenos

Cowboy Candy - Candied Jalapeños:
This is so good - it's hot but good! Of course the heat can be controlled depending
on what peppers you use.
This recipe calls for Jalapeños, but you can use a variety of hot peppers .. Jalapeños,
Habanero, Cayenne, and Tabasco peppers!!
These are savory, sweet, spicy, garlicky peppers and they are addictive!!
I put them on sandwiches, nachos, tacos, crackers and cheese, pizzas, hot dogs in omelettes and anything else I can think of
where they'd be good 😀
Ingredients:
3 pounds fresh, firm jalapeño peppers, washed.
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic - if you don't have granulated garlic you can use Garlic Powder -
but you would only use 1 1/2 teaspoons of garlic powder
1 teaspoon ground cayenne pepper
Directions:
Wearing gloves, slice your peppers into rounds 1/8 to 1/4 thick and set aside. The heat
is in the seeds and white membranes inside the peppers. For full spiciness keep all seeds
and membranes. For less spicy remove some of them.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and
ground cayenne pepper to a boil.
Reduce heat and simmer for 5 minutes.
Raise heat and bring back to a boil add the pepper slices and simmer for 4 minutes.
Use a slotted spoon to get the peppers out - fill your clean hot jars with the peppers to within
1/4 inch of the top 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.
Use a ladle to pour the boiling syrup into the jars over the peppers (I use a canning funnel to
keep the mess to a minimum).
Wipe the rims of the jars with a paper towel that has a bit of vinegar on it.
Put on the lids and rims, tightening the rims to finger tight.
Put jars in water bath canner on the metal trivet, make sure the water covers the jars, bring the water to a full
rolling boil.
Boil 10 minutes for half-pints (jelly size jars) or 15 minutes for pints.
Remove with your tongs and place on a clean towel.
Wait for the lovely 'ping' letting you know your jars are sealing!
Leave sitting without disturbing for 24 hours.
Allow these peppers to mellow for at least 2 weeks, but preferably a month, before eating.
Enjoy!!
I got 5 half pints of cowboy candy and 6 half pints of extra syrup that I also canned.
DON'T THROW AWAY SYRUP!! You can use it in so many ways. Marinade meats, make bbq sauce, salad dressings... the list is endless. It is amazing!!
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[@289Deborah]

Yum. I marinated some chicken with the brine, oh my it was so tasty.

[@Sha-uy3hm]

yes, put that syrup on EVERYTHING!!

[@Lisa-nx7fl]

Mary I learned also that some of that heat is in the ribs of the peppers also. Found that out when I made poppers and was lazy and didn't remove the ribs 😵‍💫 I'm a wimp and couldn't eat them 🤣
Thank you for the recipe!

[@scotteakins7203]

I'd fill some pint jars with carrots, cauliflower, red bells , & red onions. Top it off with the left over brine.

[@HelenHarris-p8s]

I have never heard of Cowboy Candy till this week when a woman on another channel made pickled eggs. What do you do with the candied peppers???