Ingredients
Scale
- Jalapeño peppers, sliced 2 pounds
- White vinegar 2 cups
- Granulated sugar 3 cups
- Garlic, minced 4 cloves
- Celery seed 1 teaspoon
- Turmeric 1/2 teaspoon
- Cayenne pepper 1 teaspoon
- Onion powder 1 teaspoon
Instructions
- Step 1: Sterilize canning jars and lids in boiling water. Keep them hot until ready to use.
- Step 2: In a large stainless steel pot, combine the vinegar, sugar, garlic, celery seed, turmeric, cayenne pepper, and onion powder. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
- Step 3: Reduce heat to medium and add the sliced jalapeños to the syrup. Simmer for 4 minutes, stirring occasionally to ensure even cooking. The jalapeños should become slightly translucent but still retain some firmness.
- Step 4: Using a slotted spoon, transfer the jalapeño slices to the prepared hot canning jars, leaving 1/4 inch headspace.
- Step 5: Return the syrup to a boil for 6 minutes, then carefully ladle the hot syrup over the jalapeños in the jars, maintaining the 1/4 inch headspace. Remove any air bubbles with a non-metallic spatula.
- Step 6: Wipe the jar rims clean, place lids on the jars, and screw on the bands finger-tight. Process in a boiling water bath for 10 minutes. After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Carefully remove the jars and let them cool completely on a towel-lined surface for 12-24 hours. Check seals before storing.
Notes
- Store sealed jars of Cowboy Candy in a cool, dark pantry for up to a year, and refrigerate after opening.
- Gently warm leftover Cowboy Candy in a saucepan over low heat to loosen the syrup before serving.
- Serve these sweet and spicy jalapeños on crackers with cream cheese for an addictive appetizer.
- For a deeper flavor, try using a mix of red and green jalapeños in your Cowboy Candy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American