Cowboy Candy

This cowboy candy has easily become a favorite in our household. We love it simply with crackers and cream cheese. But it is truly and amazing addition to any hamburger, pizza or sandwich. honestly anything that you can think of.

I Made this recipe at the end of the season last summer for the first time. I had a large number of jalapeño peppers that I needed to find something to do with. now I will always be making this recipe every year. I am making sure this year to plant extra pepper plants as we made our way through these jars so fast.

I did can some in a water bath but it seemed to be a useless process since we ate it so fast. next year I plan to try this recipe with other peppers like chilis and habaneros. make sure to join my email list to get updates on how that all turns out.

Ingredients you will need

• Jalapeños – the obvious most important ingredient
• Apple cider vinegar – brings the right amount of acidic flavor to the recipe.
• Sugar – counterbalances the vinegar.
• Garlic powder – adds great flavor
• Turmeric – gives an almost musky but well-rounded peppery flavor.
• Celery seed – gives a great earthy celery flavor to the recipe.

How to make Cowboy Candy

1. Remove stems from peppers and slice in ¼ inch thick slices and set aside.
2. In a large pot add vinegar, sugar, garlic powder, celery seed, and turmeric. Bring the pot to a boil.
3. Reduce heat to medium to low temperature and allow to simmer for 5 minutes.
4. turn the heat back up and bring the mixture back to a boil. once it is at a full boil add pepper slices. Returning to a boil then reduce the heat again to medium-low and simmer for 4 minutes.
5. Using a slotted spoon transfer the peppers to a clean glass canning jar. packing down to fit as many as possible. filling jars to about ¼inch from the upper lid of the jar.
6. with just the syrup remaining increase the heat and bring to a full boil. Continuing to boil for about 6 minutes.
7. add syrup to jars with jalapeno slices. if you notice any air pockets take a clean spoon and insert it into the jar, getting rid of the trapped air. dill jars to within ¼ inch from the upper lid of the jar.
8. Wipe the rim of the rims of the jars with a damp paper towel then screw on the canning jar lid. refrigerate for at least 2 weeks. 3-4 weeks for best results.
9. jars are good in the fridge for up to 3 months.