recipe courtesy of planted. the market farm
Notes
These delicious candied jalapeños are perfect for any cookout. For an easy appetizer, simply add some Cowboy Candy to a block of room temperature cream cheese and serve with crackers.
ingredients:
- 1 1/2 lbs of fresh Jalapenos
- 1 cup apple cider vinegar
- 3 cups of granulated sugar
- 1 TSP garlic powder
- 1/4 TSP ground turmeric
- 1/4 TSP Celery seed
Instructions
- Slice jalapeños into 1/4-inch pieces, removing the stems.
- In a large pot, combine cider vinegar, sugar, garlic powder, turmeric, and celery seed, and bring to a boil. Lower the heat to medium-low and simmer for 5 minutes.
- Increase the heat to medium-high, add the pepper slices, and return to a boil. Then, reduce the heat to medium-low and simmer for another 4-5 minutes.
- Using a slotted spoon, transfer the peppers into clean canning jars, filling up to 1/4-inch from the top. Boil the remaining syrup for 6 minutes.
- Ladle the hot syrup into the jars, ensuring there are no air pockets.
- Clean the jar rims with a damp paper towel, then tightly secure the canning lids.
- Label the jars and refrigerate for 1-2 weeks. Cowboy Candy will keep for up to 3 months when properly stored in the refrigerator.