Sweet Pickled Jalapenos – Cowboy Candy

I saw this recipe over at http://www.foodiewithfamily.com/. The site over there is fantastic, please go check out her witty postings and fantastic food!  What a great idea, I have to try it!  It’s been months since I broke out the canning equipment, but I have to for this.

These instructions come from  this page (with permission!): http://www.foodiewithfamily.com/blog/2010/05/23/candied-jalapenos-cowboy-candy/.  Additional comments in Italics are mine

So lets make them!

Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup. (I got 3 pints plus 1 pint of syrup)

Sweet Pickled Jalapenos

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed  (I substituted mustard)
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

1. Wearing gloves, slice the peppers into uniform 1/8-1/4 inch rounds (using a mandolin made this process much faster than a knife and all the slices are consistant). Set aside.



2. In a large pot, bring cider vinegar, white sugar, turmeric, mustard seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes



3. Add the pepper slices and simmer for exactly 4 minutes



4. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar



5. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes



6. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick or the canning tool to the bottom of the jar two or three times to release any trapped pockets of air
7. 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. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.

Store for at least two weeks, preferably four, before using.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!

Thanks again http://www.foodiewithfamily.com/ for this fabulous recipe.

Until next time, Eat Well & Keep digging!