Cowboy Candy

A favorite of brother Don's fishing buddies, I have to make an entire batch for them to enjoy at the lake cabin and enough to take back home to Chicago. This is a hot/sweet treat, if you aren't a fan of jalapeno's heat, you may not like these.  If you are, they are a refreshing addition to potato and macaroni salad, hamburgers, and lunch meat sandwiches. Be creative!  Try them wherever a splash of heat might be good.

Ingredients:

3 lbs. sliced jalapenos (1/8"-1/4" depending on preference)

3 cups apple cider vinegar

6 cups white sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

1 tablespoon black peppercorns

 

Directions:

Get your water bath running and sterilize 8 pint jars. Put your lids in a separate shallow water bath to simmer. Prepare your work space for canning (trivets, funnel, metal ladle, clean towels). I leave the empty jars in the water bath while I prepare the rest.  The water should top your jars by at least 2". 

Wash jalapenos. Put on gloves. Remove the stem  and cut the jalapenos into 1/8" to 1/4" slices. Do not remove seeds or white membrane. Set aside.

Dissolve sugar, tumeric, celery seed, garlic, and cayenne pepper in the apple cider vinegar and in large pot. Bring to a boil and simmer for 5 minutes.

While the syrup is heating, remove the sterilized jars from the water bath and make sure your work station is ready for loading.  

Add jalapenos to the pot and return to a boil. Boil for 4 minute
s. Remove from the heat and load peppers into sterilized canning jars.  I prefer pint jars. Really pack them in. 

Ladle hot syrup into the loaded jars to within 1/4" of the rim.  Using a metal chop stick or knife, push down on the peppers to remove any air bubbles. Wipe the rim of the jar with a slightly moistened paper towel to remove any syrup on the rim. 

Place a can sealing lid atop each jar and tighten the bands finger tight. 

Put them back in your water bath and bring to a boil.  Process at a full boil for 10 minutes. Remove from the water bath and place on either a thick towel or a cooling tray. Allow to "cure" for about a week.  They'll develop their best color and flavor in that time.  They are however, good to eat immediately.  They may just not be as hot.