Yardboy, this is one recipe I couldn’t wait to share. My neighbor, Erin, shared this which is one of the most popular recipes trending right now.
The jalapeno pepper plants I have from Natorp’s are still producing so along with my Serrano peppers, I’ll have enough for 2 batches. I’ve adapted the recipe only slightly.
CANDIED JALAPENO PEPPERS/COWBOY CANDY
3 lbs jalapenos (I’m using Serranos along with the jalapenos)
2 cups cider vinegar 5% acid
6 cups sugar (I use cane sugar)
1/2 teaspoon turmeric
1/2-3/4 teaspoon celery seed
3 teaspoons granulated garlic (dried garlic)
1 teaspoon ground cayenne pepper
Remove stems from peppers – wear gloves. Slice into 1/8-1/4 inch rounds. Set aside.
Bring everything else to a boil. Reduce heat and simmer 5 minutes.
Add pepper slices and simmer for 4 minutes.
Use a slotted spoon to put peppers into sterile canning jars to within 1/4 inch of the upper rim of the jar. (I’m using 4 oz jars).
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Pour boiling syrup into the jars over the jalapeno slices. Insert a knife or skewer into the bottom of the jar and turn it two or three times to release any trapped pockets of air. Adjust level of syrup if necessary. Wipe rims with clean, wet cloth or paper towel and put on new, two-piece lids tightly.
*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 mayo for sandwiches.
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. Boil for 10 minutes for 4 oz or 8 oz or 15 minutes for pints.
Remove jars. Leave them to cool, undisturbed, for 24 hours.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t.
Tip from Rita’s kitchen:
- You can also simply store these in the frig for a couple of months or freeze up to 6 months if you don’t want to can them.