A while back, our friend Kim shared some candied jalapeños (also known as Cowboy Candy) that someone had given to her. Distinctly sweet, crisp, and hot at the same time. John grows several varieties of jalapeños that produce large, hot, gorgeous, peppers, and we make nacho rings as well as a delicious hot sauce with these peppers. Intrigued by a new way to use our peppers we began searching on-line for a recipe. We found several, but this one stood out.
We wait until some of the jalapeños ripen to red before making our Maui Cowboy Candy. The jars look beautiful and festive.
They are delightful with Mexican cuisine, sandwiches, in cheesy corn bread, potato salad, on crackers with cream cheese, or straight out of the jar. I added them to my tofu banh mi sandwich below.
Maui Cowboy Candy
7-8
servingsMakes 7-8 half pint jars
Ingredients
3 1/2 to 4 pounds fresh jalapeños
2 cups apple cider vinegar
6 cups granulated sugar
1/4 teaspoon ground turmeric
1/2 teaspoon celery seed
1 1/2 teaspoons granulated garlic
Directions
- Prepare jars and canner; wash jars and place in boiling water canner. Fill the jars and canner with water to the top of the jars. Cover and bring water to a simmer over medium heat. Wash and rinse lids, set aside along with rings.
- Wash jalapeños and sliced into rings, set aside.
- Combine cider vinegar, sugar, turmeric, celery seed, and granulated garlic in a large pot. Bring to a boil, lower heat and simmer for 5 minutes. Add pepper slices, raise heat to medium high and cook for 5-6 minutes stirring constantly. Remove pot from heat.
- Remove jars and empty hot water back into the canner. Place jars on a cutting board. Using a canning funnel and slotted spoon, fill the jars with peppers one at a time to within 1/2-inch of the rim of the jar.
- After all peppers are placed in jars, bring syrup to a full rolling boil. Boil hard for 5 minutes. Using a ladle, pour hot syrup into the jars over the jalapeños within 1/4-inch of the jar rim. Remove any air pockets in jars with a chopstick. Wipe rims of jars with a clean damp paper towel. Secure two piece lids and rings finger tight.
- Return jars to canner, ensure all jars are covered by at least 1-inch of water. Cover canner, bring water to a full boil over high heat. Process for 10 minutes starting timer only when water reaches a full boil. When processing is done, turn off heat, remove cover and let jars rest in the canner for 5 minutes.
- Remove jars to cooling rack. Once thoroughly cooled, check that all lids are sealed. Date jars and use within 18 months.