I don't have much history with canning, but I have learned so much about this craft and the crazy names people have for some of the canning concoctions they have come up with. Cowboy Candy was interesting since I had never heard of them as sweet pickled jalapenos. I picked up a pound of fresh jalapenos at the local market and followed the recipe. They are still working their magic in the jar but will post their taste when I open them the end of October.
Small Batch Cowboy Candy
(pickled jalapenos)
(pickled jalapenos)
1 lb fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 tablespoon garlic powder1/4 teaspoon cayenne pepper
Eat with cream cheese on crackers or on a juicy hamburger!
27 comments:
Cindy, this recipe reminded me of a DELICIOUS candied bell pepper that I frequently ate so looong ago in San Diego, 1988-90. It was THAT good! I kept going back just for the candied bell peppers. I can't even remember what they were used on, or anything else about them, just that I loved them and always dreamed of figuring out how to make them. Maybe this will work?
My dad who passed away this summer also used to make his special pickles for those lucky ones he loved. He would never give the recipe to anyone, but fortunately he gave it to me just before he died! Only because I lived in Santa Barbara and he couldn't easily ship me his pickles. I think I will give the recipe to my sisters for his birthday this year (Nov 4) as a surprise/memory. If you are lucky, I will share it! :)
Would love to cook up a batch in his honor!
I wonder if I could use honey instead? We can't have sugar. Can most recipe calling for sugar be replaced with honey?
You can substitute honey for sugar but the taste will be very different and you will need to use less. It's better to use recipies made for the type of sweetener you use and make substitutions from them.
I have made these for several years. I can't ever make enough to have until the next year. I just called them Sweet Jalepenos because I didn't know them by any other name. My friends and family absolutely love these. I use them in all kinds of recipes.
I think this is my third batch this year. I used a jar in my pickled eggs! They turned out great.
I was looking for a recipe to pickle sliced jalapeno's and came across this one. Is it possible to reduce the sugar or should I just stick with the recipe? Thank you in advance. You and this site have really lit a canning fire under me!! I only wish I would have started canning years ago!!
Could you use Splenda in place of sugar and get same resulsts?
I have not used Splenda so I don't want to comment on whether the taste would be the same. I am working on a post to give you the ratio or conversions and you could try it. It will have as much shelf life but it may be a way to go. Check back for the conversions to substitute. Thanks
What size jars do you use?
Paula - I used either the pints or half pints depending on what I am doing them for. I did 6 jars of half pints last night to have for my pickling demos since they don't usually eat the whole pint jars. They process in the water bath at 15minutes for either size.
Question ... do you core and remove the seeds from the jalapenos?
Connie you just slice them up.. no coring or seeding. They will have a little kick but the vinegar and sugar brine mellow them considerably.
Good to know, COULD you though core some of them to lessen the heat even more? Or would that take away from the recipe?
Sure you could spend the time. I have seen them do it in strips rather than rings. Cut the tips on both ends and slice lengthwise and core and seed then stack them up and down filling them like you would a string bean for pickling. Add the brine and that would work also.
Darling Hubby and I justed finished making a double batch of this. He discovered his first bit of Cowboy candy while he was in Alabama for the Nascar Race.
OK I found the recipe and am off to buy a lb of jalapenos. Will look for cucumbers too at the store - yuck not local but you snooze you lose. This sounds like a good pickle recipe too, let's try it!
http://allrecipes.com/recipe/blue-ribbon-horseradish-pickles/
And here is one person's attempt at copying the Wickle recipe - want to try this as well - with you - very soon!
http://www.ar15.com/forums/t_10_19/648319_Wickles__ever_heard_of_them___I_think_I_have_duplicated_the_recipe____.html
Note: found above recipe on AK-47 rifle site, go figure!!
PS - have you ever heard of / tried this method for making pickles crispier?
"BozemanMT's method of pouring hot brine in the sterile jars, setting them upside down to seal but not processing the jars. I tried it and it does result in a crisper pickle. No spoilage either. If I can do it anyone can... "
To those that are worried about it being too hot, don't. My peppers were hotter than he doublel last year, I like it hot, too, and they were too hot for me. Fortunately I have a couple of friends that like it sweat pops out on your forehead hot and I decided they would get these for Christmas. We opened a jar with one of the friends after a couple of months in the jar, guess what? It had mellowed considerably! I couldn't believe how much. So if you are worried about it being too hot, if they start out just a bit warm, they will mellow to eat out of the jar with a fork!! MMMMmmmm, can't wait for them to get ripe here in KS!!!!
How long should you wait before you open these jars for optimum flavor?
Can you make multiples of this recipe (so it makes a batch to can)? Some canning recipes recommend against doubling/tripling/etc. I am looking forward to trying this.
Liz I would wait for about 4 weeks from the time of canning. After that they are amazing!
Amthstfarm - You can double and triple the recipe since you are not using pectin. In recipes that have pectin doubling can effect how the jam or jelly sets. Go for it!!!
Be careful if you use splenda ... it can get bitter when heated. The only sweetener I would use besides sugar would be stevia ... one tsp of liquid extract would equal one cup of sugar. It's the only sweetener that doesn't get an "off" taste when heated. Stevia wouldn't give you a "syrup" like sugar either.
Made these today, keeping my fingers crossed they work...lol I'm a bit of a whimp with heat.
My husband used the leftover canning liquid to marinate chunks of pork tenderloin that he grilled 24 hours later for his golf outing and everyone LOVED the sweet heat! How long can I keep the leftover liquid (I just did 7 more jars today)and we plan to try this on chicken, fish and again some pork - but want to know the shelf/fridge life! Thanks and thanks for all the great recipes! :)
How many sliced jalapenos do you need approximately? Like how many cups of sliced jalapeños? I grew my own this year and do not have a scale and am trying to adapt the recipe for my needs.
Thanks so much for the recipe!
God bless you!
Nicole
There are approximately 2 2/3 cups of chopped jalapenos in a pound. So I would think there are about 2 cups sliced in a pound.
Post a Comment