🌶️🤠🌶️ Cowboy Candy 🌶️🤠🌶️
Yeehaw! 🌟🔥Perfect for perking up your cheese boards, BBQs, and even your midnight snack game!
Ingredients:
1 pound fresh jalapeños, sliced into rounds
2 cups granulated sugar
2/3 cup cider vinegar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/4 teaspoon granulated garlic
1/4 teaspoon ground cayenne pepper
Instructions:
Wear gloves to slice the jalapeños into uniform rounds, and discard the stems.
In a large pot, combine the cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Stir and bring to a boil.
Reduce the heat and simmer for 5 minutes, until the sugar is fully dissolved and the mixture starts to thicken slightly.
Add the jalapeño slices to the pot, making sure they are fully submerged in the syrup. Simmer for about 4 minutes. Do not overcook as the jalapeños should retain some crunch.
With a slotted spoon, transfer the jalapeños into clean, sterilized mason jars. Turn up the heat and bring the syrup to a hard boil for 6 minutes to thicken further.
Ladle the boiling syrup into the jars, covering the jalapeño slices. Leave a 1/2 inch headspace at the top.
Wipe the rims of the jars with a damp towel to remove any residue or spillage. Place the sterilized lids on the jars and tighten the bands until snug.
To process and ensure a proper seal (if not eating immediately), use the water bath canning method: Place the jars in a canning pot and cover with water by 1-2 inches. Boil for 10-15 minutes.
Carefully remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing.
Store the jars in a cool, dark place. They're ready to eat after about two weeks, but for best flavor, wait a month. Once opened, store in the refrigerator.
Enjoy your homemade Cowboy Candy on crackers with cream cheese, as a topping for meats, or as a zesty addition to salads and sandwiches!