Candied Jalapeños

Did you plant jalapenos in the garden this year? If you are having a great crop and find yourself overflowing with them I have a must try recipe for you. It is a recipe for candied jalapeños! These are also called cowboy candy.

After you make these delicious candied jalapenos you want to be sure to allow them to sit for at least two weeks before you open them. This is so that the peppers can fully soak in the spices and sugar and you get the best flavor. It also allows them to firm back up slightly.

Each pint jar will fit 1 1/2 to 2 pounds of peppers in them. So this recipe will make about 2 jars give or take. Or if you want to put them into smaller jars maybe to give as gifts, you could do that too.

Ingredients

• 1 Tsp Celery Seed

• 4 lbs Jalapenos washed and stem removed

• 5 Cups Organic Sugar

• 2 1/2 Cups Apple Cider Vinegar

• 1/2 Tsp Turmeric

• 1/2 Tsp Mustard Seed

• 1/8 Tsp Cayenne Pepper optional

Instructions

1. Rinse jalapenos well then slice them into about 1/8-1/4 inch slices. Place in a bowl and set aside.

2. In a medium saucepan, mix apple cider vinegar,  sugar, celery seed, cayenne pepper, mustard seed, and turmeric. Bring this mixture to a rolling boil. Then immediately reduce the heat and allow it to simmer for 6 to 7 minutes. Be sure to stir it frequently.

3. Now add the sliced jalapenos to the saucepan. Turn the heat back to high and bring it to a rolling boil. Now reduce the heat to low/medium again and allow it to simmer for about another 6 to 7 minutes. 

4. While that is simmering, put your pint canning jars and lids in the water bath canner. This is to sterilize them. After a minute or two, remove the jars and lids and place on a dish towel.

5. Now use a large slotted spoon to transfer the jalapenos to the canning jars. Be sure to make them as equal as you can. While regular jars will work, wide mouth jars make it easier to pack the jars.

6. After you remove the peppers from the pot, turn the heat back to high to thicken the brine into a syrup. This should take about 5 minutes.

7. Now distribute the hot brine syrup between the jars. You want to make sure to cover the peppers completely but allow 1/2 inch headspace.

8. After you have the jars full, wipe the rims, then put the seal lid on and then rings. You want the rings to be finger tight. Place jars in a hot water canning bath for 12 minutes. You want to make sure you have enough water in your canner. The water should cover the jars by about two inches. 

9. After 12 minutes, remove the jars carefully and allow them to cool on a towel for about 8 to 12 hours.

10. After cool check out seals and if everything is sealed (that is when the top center can't be pushed in) you can store in a cool place for up to one year.

If you have extra jalapeño syrup, can that stuff up and save it to use as a marinating syrup for your next OFD pork shoulder roast!