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. Update: Thousands of people have enjoyed their flavor and many of my followers consider this a “go to” recipe wither not only their jalapenos but also other peppers such as banana, serano, and yes I have seen someone do it with habaneros!
Small Batch Cowboy Candy
Small Batch Cowboy Candy
Ingredients
- 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 powder
- 1/4 teaspoon cayenne pepper
Instructions
- Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more.
- Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes.
- Makes 2 pints
- Eat with cream cheese on crackers or on a juicy hamburger!
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