Cowboy Candy
Made with delicious and spicy jalapeno peppers and a candied sauce perfect to top just about everything you can think of.
Ingredients
- 30 large jalapeno peppers
- 1 cup apple cider vinegar
- 3 cup granulated sugar
- 1 tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp celery salt
Instructions
- wear gloves to protect your hands from the pepper oil
- remove stems from peppers and slice each pepper into ¼inch thick coins
- in a very large pot add vinegar, sugar, garlic powder, celery seed, and turmeric.
- stir it all together and bring it to a boil over medium heat.
- reduce the heat to a low simmer for 5 minutes.
- bring the heat back up to medium and wait for a rolling boil before adding the pepper slices.
- stir and reduce the heat again to a low simmer for another 5 minutes.
- Using a slotted spoon transfer the peppers to a clean glass canning jar. packing them in to fit as many peppers as you can in one jar. being sure to get rid of any trapped air and leave some head room. about ¼ inch from the lid.
- place the pot with the remaining syrup back on the stove for an additional boil, continuing to boil for about 6 minutes.
- carefully add the syrup to the jars to cover the peppers. if you notice any air pockets use a clean butter knife or spoon to push the air out.
- do not get rid of any extra syrup, you can make so many great recipes including my liquid gold BBQ sauce.
- wipe the rims of the jars with a clean damp towel and screw on the canning lid and rim. finger tight.
- allow jars to cool completely on the counter before placing them in the fridge.
- wait 2-3 weeks before opening the jars. 4 weeks for best results.
Notes
you can can these in a water bath following canning guidelines for shelf safe storage.