Cowboy Candy {candied jalapenos} 

I grow jalapenos in my Wee Garden every year and most times we flash freeze them for soups and stews that will be made in the Fall and Winter.  This year I decided I would gather up all the jalapenos and 'candy' them.  A deep 'sugary heat' develops from the brine/syrup and is perfect for grilling.  The candied jalapenos are superb served with softened cream cheese and crackers.  I'm thinking this year I might try mixing some with bacon crumbles for some special cowboy biscuits!  Make sure to let your processed jars mellow for at least 2 weeks before eating - and also, 'can' any leftover syrup - trust me - you won't be sorry!   ~Enjoy! Diane  

Cowboy Candy 

INGREDIENTS:

• 3 lbs jalapenos, fresh and firm
• 2 cups apple cider vinegar
• 6 cups granulated sugar
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

DIRECTIONS:

1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
4. Add the pepper slices and simmer for 4 minutes.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch head-space.
6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
8. Water bath Can 10 minutes for half-pints or 15 minutes for pints (or according to your altitude). Transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, label and store with rings/bands off.

Allow to mellow for at least two weeks, but preferably a month before eating

*If you have leftover syrup, can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill, brushed onto bacon as it cooks or added to potato salad etc...

Yield: Approx. 4-6 half pints

Recipe by:  Foodie with Family - Rebecca Lindamood
Shared to me by: Joyce Chicolis 
Photos by: Diane Baker for Canning and Cooking at Home