Hot Pepper Cowboy Candy

Source: sbcanning.com

Serves: 2-3 pints

Thanks to CSA member Alice Lombard for sharing this highly, highly requested recipe.

Ingredients

1 lb fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Instructions

1. Slice jalapenos.

2. Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil.

3. Reduce for 5 minutes to a simmer.

4. Add jalapeños at the simmer for 5 minutes more. Do not cook for longer than 5 minutes or the peppers will be mushy.

5. Load sterilized pint jars with jalapenos first.

6. Add liquid filling the jars leaving a 1/4 headspace.

7. Process in a water bath for 15 minutes.

Notes

Eat with cream cheese on crackers or on a juicy hamburger. You can skip the canning step and store your jars in the fridge for a few weeks.