Cowboy Candy
A delicious topping for everything from crackers to burgers and basically anything you can think of.
Equipment
- 2-3 large canning jars
- 1 large pot
Ingredients
- 30 ish jalapeno peppers
- 1 cup apple cider vinegar
- 3 cup granulated sugar
- 1 tsp garlic powder
- ¼ tsp groud tumeric
- ¼ tsp celery seed
Instructions
- Remove stems from peppers and slice in ¼ inch thick slices and set aside.
- In a large pot add vinegar, sugar, garlic powder, celery seed, and turmeric. Bring the pot to a boil.
- Reduce heat to medium to low temperature and allow to simmer for 5 minutes.
- 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.
- 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.
- with just the syrup remaining increase the heat and bring to a full boil. Continuing to boil for about 6 minutes.
- 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.
- 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.
- jars are good in the fridge for up to 3 months.
Notes
*** do not discard the remaining syrup. It is liquid gold and is a great addition to any recipe. I have an amazing BBQ sauce that I make with mine I will be sharing very soon.