Welcome to Outdoors and Country Living! Today, we're making candied jalapenos, also known as cowboy candy. This delicious treat is perfect for adding a sweet and spicy kick to your meals. We'll be using six pounds of fresh jalapeno peppers for this recipe. Come along and see how we make these irresistible candied jalapenos.
Ingredients
6 pounds of fresh jalapeno peppers
2 tablespoons garlic powder
1 teaspoon ground cayenne pepper
2 teaspoons celery seed
4 cups apple cider vinegar
6 cups sugar
Step-by-Step Instructions
Prepare the Syrup:
Pour 4 cups of apple cider vinegar into a large stainless steel pot.
Add 6 cups of sugar to the pot.
Add 2 tablespoons of garlic powder, 1 teaspoon of ground cayenne pepper, and 2 teaspoons of celery seed.
Stir all the ingredients together and heat the mixture to dissolve the sugar. Be sure to stir occasionally to prevent burning.
Prepare the Jalapenos:
Wash the jalapenos thoroughly.
Cut off the stems and slice the jalapenos into quarter-inch thick slices. There's no need to de-seed the peppers unless you prefer them less spicy.
Pack the Jars:
Use clean, room-temperature pint mason jars.
Pack the raw jalapeno slices into the jars, pressing them down firmly but not cramming them.
Leave about a quarter inch to half inch of headspace in each jar.
Add the Syrup:
Pour the hot syrup into the jars over the jalapeno slices, leaving a quarter inch to half inch of headspace.
Stir the syrup gently in each jar to ensure the spices are evenly distributed.
Wipe the rims of the jars with a damp cloth or paper towel to remove any sticky syrup.
Apply the lids and bands, tightening them to fingertip tightness.
Process the Jars:
Place the jars in a water bath canner. Ensure the water covers the jars by 1-2 inches.
Put the lid on the canner, turn the burner on high, and bring the water to a rolling boil.
Once boiling, process the jars for 10 minutes. If your altitude is above 1,000 feet, check a trusted canning guide for the correct processing time.
After processing, turn off the heat and let the jars sit in the hot water for 5-8 minutes to prevent siphoning.
Cool and Store:
Remove the jars from the canner and place them on a towel or cloth placemat.
Let them cool undisturbed for 12-24 hours.
After cooling, remove the bands, wash the jars if needed, label them, and store them in a cool, dark place.
Serving Suggestions
Candied jalapenos are incredibly versatile. Here are some delicious ways to enjoy them:
On salads
As a topping for chili
On tacos
Over nachos
With roast or meatloaf
With crackers and cream cheese
On cornbread
You can also use the leftover syrup to add flavor to soups or other dishes. These candied jalapenos are sure to be a hit!
That's how we make candied jalapenos, or cowboy candy, here at our place. I hope you enjoy making and eating them as much as we do. Until next time, take care and may God bless you. We'll see you later!
Welcome to Outdoors and Country Living! Today, we're making candied jalapenos, also known as cowboy candy. This delicious treat is perfect for adding a sweet and spicy kick to your meals. We'll be using six pounds of fresh jalapeno peppers for this recipe. Come along and see how we make these irresistible candied jalapenos.
Ingredients
6 pounds of fresh jalapeno peppers
2 tablespoons garlic powder
1 teaspoon ground cayenne pepper
2 teaspoons celery seed
4 cups apple cider vinegar
6 cups sugar
Step-by-Step Instructions
Prepare the Syrup:
Pour 4 cups of apple cider vinegar into a large stainless steel pot.
Add 6 cups of sugar to the pot.
Add 2 tablespoons of garlic powder, 1 teaspoon of ground cayenne pepper, and 2 teaspoons of celery seed.
Stir all the ingredients together and heat the mixture to dissolve the sugar. Be sure to stir occasionally to prevent burning.
Prepare the Jalapenos:
Wash the jalapenos thoroughly.
Cut off the stems and slice the jalapenos into quarter-inch thick slices. There's no need to de-seed the peppers unless you prefer them less spicy.
Pack the Jars:
Use clean, room-temperature pint mason jars.
Pack the raw jalapeno slices into the jars, pressing them down firmly but not cramming them.
Leave about a quarter inch to half inch of headspace in each jar.
Add the Syrup:
Pour the hot syrup into the jars over the jalapeno slices, leaving a quarter inch to half inch of headspace.
Stir the syrup gently in each jar to ensure the spices are evenly distributed.
Wipe the rims of the jars with a damp cloth or paper towel to remove any sticky syrup.
Apply the lids and bands, tightening them to fingertip tightness.
Process the Jars:
Place the jars in a water bath canner. Ensure the water covers the jars by 1-2 inches.
Put the lid on the canner, turn the burner on high, and bring the water to a rolling boil.
Once boiling, process the jars for 10 minutes. If your altitude is above 1,000 feet, check a trusted canning guide for the correct processing time.
After processing, turn off the heat and let the jars sit in the hot water for 5-8 minutes to prevent siphoning.
Cool and Store:
Remove the jars from the canner and place them on a towel or cloth placemat.
Let them cool undisturbed for 12-24 hours.
After cooling, remove the bands, wash the jars if needed, label them, and store them in a cool, dark place.
Serving Suggestions
Candied jalapenos are incredibly versatile. Here are some delicious ways to enjoy them:
On salads
As a topping for chili
On tacos
Over nachos
With roast or meatloaf
With crackers and cream cheese
On cornbread
You can also use the leftover syrup to add flavor to soups or other dishes. These candied jalapenos are sure to be a hit!
That's how we make candied jalapenos, or cowboy candy, here at our place. I hope you enjoy making and eating them as much as we do. Until next time, take care and may God bless you. We'll see you later!
