Canned Cowboy Candy Recipe
Sweet and spicy pickled jalapeños for canning
Ingredients
Scale
- 2 1/2 lbs jalapeño peppers
- 1 1/2 cups apple cider vinegar
- 5 cups white sugar
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon celery seed
- 1 Tablespoon whole mustard seeds
- 1 clove of garlic per jar (optional)
For canning:
Instructions
- Prepare canning equipment by sterilizing jars/lids, and filling canner 2/3 full of hot water to keep hot
- Combine apple cider vinegar, sugar, and spices in a 4+ quart pot
- Stir together, and heat over medium heat to a simmer. Continue simmering for 5 minutes
- While brine is heating, slice jalapeños thinly – anywhere from 1/16 of and inch, to 1/6 of an inch thick, depending on your preference, and discard stems
- When brine is ready, stir sliced jalapeños, and heat back up to simmering
- Simmer another 3-5 minutes, until jalapeños are a dull green color
- Remove from heat, and ladle into jars, leaving about 1/2 inch of headspace in jars. Make sure each jars gets enough brine to cover, or mostly cover, jalapeños
- Wipe rims with a soft cloth to remove any debris, and screw down lids and rings
- Place in canner, making sure the water in the canner submerges jars by at least an inch
- Bring canner to a full rolling boil, and process half pints for 10 minutes, or pints for 12 minutes
- After processing time, remove from heat and let cool 30+ minutes
- Remove jars from canner, and cover with a towel to finish cooling
- After 24 hours, you may test seals, and store in a cool place out of direct light