Ingredients

The following ingredients have 4 Servings
  • 1 pound jalapeño peppers (approximately 20 jalapeños, sliced into rings)
  • 2 cups sugar
  • 2/3 cup cider vinegar
  • 2 tablespoons mustard seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon celery seed
  • 1 tablespoon garlic powder
  • 1/4 teaspoon cayenne pepper

Instruction

  • In a small pot, add all ingredients except for the jalapeños. Bring the pot to a quick boil, then lower the heat to simmer the mix for 5 minutes.
  • Add the jalapeño pepper rings and simmer for 5 additional minutes.
  • Scoop the jalapeños out of the liquid and place them evenly across two pint-sized canning jars. Top the jars with the sugar-vinegar, leaving 1/4 inch of head space in each jar. Cover with airtight lids.
  • Place the jars in a large pot and fill the pot with hot water. Cover the two pint jars by two inches.
  • Turn the range heat to high and bring the hot water bath to a boil, then allow the jars to sit in the bath for 10 minutes.
  • Carefully remove the jars from the hot water bath and set them to the side to cool. Refrigerate the candied jalapeños once the jars reach room temperature.
  • Eat once chilled, or for best flavor allow the cowboy candy to sit at least overnight.