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Post by aftermidnite on Sept 24, 2016 16:33:33 GMT
Cowboy Candy
INGREDIENTS
YIELD 9 Half Pints
* 3lbs jalapenos, fresh and firm
* 2cups cider vinegar
* 6cups granulated sugar
* 1⁄2teaspoon turmeric
* 1⁄2teaspoon celery seed
* 3teaspoons granulated garlic
* 1teaspoon ground cayenne pepper
DIRECTIONS
1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
4. Add the pepper slices and simmer for exactly 4 minutes.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
8. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
9. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
10. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
11. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t.
This is one I found on FB and intend on making as soon as I get some peppers ...but I intend on using half hot peppers and half sweet peppers since we don't do HOT !
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Post by barefootfarmer on Sept 25, 2016 1:45:18 GMT
I need to get busy making some of this. I plan on putting half pint jars in my CSA boxes near the end of the season. Have you eaten it before? I never have, but everyone that I've talked to says they really enjoy it. I've got boxes and boxes of jalapenos waiting for this recipe, jalapeno poppers and smoked chipotles. I need to jump start my canning mo-jo. Just haven't felt it too much this season. Maybe your post will kick me into gear.
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Post by barefootfarmer on Sept 26, 2016 0:16:48 GMT
aftermidnite,I made this a few minutes ago. I love it!I canned up some of the extra syrup to use as a marinade for chicken. A double batch for me had a yield of 19 half pints and I already am prepped for another double batch. I think I'll be testing a jar before the two to four week waiting is up. This was just the kind of recipe I needed to get me back into the canning mindset.
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Post by aftermidnite on Oct 4, 2016 18:31:56 GMT
I am going to make this BUT I am going to use just a few of the hot peppers and a mixture of sweet peppers in order to cut down on the hot factor since few in my family or friends do HOT !
I am also going to do a batch of hot for the couple of friends who like HOT stuff~
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Post by grannyg on Oct 4, 2016 18:57:10 GMT
Love....so easy to open a jar and pour over a block of cream cheese.....serve with crackers....we love jalapeno peppers in all forms.....it is even good blended and poured over cream cheese.....
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Post by tenbusybees on Oct 4, 2016 19:44:47 GMT
One of the reasons I grow so many jalapenos.  |
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Post by Deleted on Oct 7, 2016 2:03:33 GMT
I've made these several times. Everyone loves them!
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Post by aftermidnite on Dec 14, 2016 19:09:10 GMT
I made my FOURTH batch of this recently ..mine has half jalapenos and half sweet colored peppers and onions and tastes great !
I did make a half gallon batch and when cooled I just put it in the fridge since I have been eating so much of it ..LOL
I have also used the brine on chicken and boneless pork chops after browning them and both dishes were WONDERFUL!!!
I made one batch with just jalapenos for my dear sweet friend who is allergic to any sweet peppers and she and her DH LOVED them ..
I gave a half pint to my dear sweet neighbor when her sisters were up visiting from Tenn and the jar was gone in a day and a half ..LOL they ate it with everything ..and asked for the recipe (and neither of these ladies do any canning now )so they can make it when they get home as gifts for their families !
Dear sweet neighbor intends making a couple batches for her sons who enjoy pickled peppers of any kind ...
Since I have at least 6 half pint jars of brine I intend on using some of them when I make another batch so as to use them faster !
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Post by Deleted on Dec 15, 2016 16:29:29 GMT
Dang! Was hoping for some photos of working men in blue jeans!😇😇
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Post by bluemingidiot on Dec 16, 2016 3:16:43 GMT
What are the gloves for?
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Post by kkbhf on Dec 16, 2016 4:33:20 GMT
To keep the pepper's capsaicin from burning your fingers.
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Post by bluemingidiot on Dec 16, 2016 14:35:12 GMT
There are literally millions of Mexican/American women and more than a few Gringo men preparing jalapeno and serrano peppers daily who are not wearing gloves.
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Post by mogal on Jan 12, 2017 21:50:21 GMT
I've always grown TAM jalapeno peppers because they aren't supposed to be quite so hot as regular jalapenos. They are still hot to me because since I'm a wimp who's never eaten a regular jalapeno, I have no basis for comparison.
They sound like something that would clear your sinuses.
People around the world may handle hot peppers without benefit of gloves but I accidentally touched my nose after chopping some plain old pimento peppers. Thought I was going to die! I will be using gloves, thanks.
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Post by roadking on Mar 21, 2017 16:27:22 GMT
Wife is prepping some as we speak...and she has learned to tone it down...the first batch was all hot peppers, ours and a friends, and they were just too hot to enjoy.
She's panning on 20 1/2 pints.
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Post by Deleted on Apr 3, 2017 3:33:47 GMT
I've made these several times. I usually have a leftover pint jar of just syrup. It is so delicious on roast.
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Post by Muller's Lane Farm on Apr 3, 2017 14:35:18 GMT
@kimmom2five, I like the leftover syrup better than the peppers themselves.
My neighbor grows an abundance of hot peppers (jalapeno, jolokia, & habanero) and lets me have as many as I desire. I pick enough jalapeno for my salsas and pick jolokia & habanero to make a few batches of Cowboy Candy for him as a thank you.
The leftover syrup is not only good as a marinade for roasts, it's a great dipping sauce!
(and welcome to the board)
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Post by grannyg on Jul 19, 2019 15:36:12 GMT
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Post by Tim Horton on Aug 1, 2019 17:51:22 GMT
At one time, I had a jar of sweet pepper rings that were just that. Sweet, in a kind of light simple syrup and more pepper flavor with very little hot. If you want to think of it that way, just a short half step away from pepper jam. I though they were wonderful.
Have not ever found that again.
Anyone know a recipe similar to this ??
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Post by feather on Aug 1, 2019 18:28:56 GMT
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