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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cowboy Candy Jalapenos Recipe

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This recipe for Cowboy Candy Jalapenos is from The Nelson-Hayne Family Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes about 8 half pint (aka 8 oz) jars (can be made in pint jars as well)


3 pounds fresh firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1 tsp onion powder
1 tbsp granulated garlic
1 tbsp canning salt
Directions:
Directions:
Wearing gloves, remove the stems from all of the jalapeno peppers.

Slice the peppers into uniform 1/8-1/4 inch rounds using a food processor, or by hand or using a mandoline.

In a large pot, bring cider vinegar, sugar, salt and spices to a boil, stirring well until sugar is dissolved. (Be careful. If you turn your back, this syrup can boil over quickly!) Add the pepper slices, return to a boil, then reduce the heat and simmer for 4 minutes.

Turn heat to low so contents stay hot. Use a ladle, transfer hot peppers into clean canning jars to within 1/2 inch of the upper rim of the jar.

Now ladle the hot syrup into the jars over the jalapeno slices. Adjust the level of the syrup as necessary to ½ inch head space (note, peppers will want to float). Wipe the rims of the jars with a clean, damp paper towel and cap with new 2 piece lids/rings to finger tight.

Place jars in a canner, cover with water by at least an inch. Bring the water/jars to a full rolling boil. Once at a full boil, set timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, turn off heat and let sit in hot water for 5 minutes. Then transfer the jars to a table or cooling rack. Leave them to cool, undisturbed, for 24 hours. Remove rings before storing.

Best if allowed to “cure” for 2 weeks before opening.

 

 

 

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