Candied Jalapeños (Cowboy Candy)
Do you love at little heat and sweet together? Then you are going to love Candied Jalapeños. It's packed with flavor and punch!
Equipment
- Cutting board
- Sauce Pan
Ingredients
- 20 jalapeños cut into rings
- 2 cups sugar
- 2/3 cups apple cider vinegar
- 2 tbsp mustard seeds
- 1 tbsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp celery seed
- 1/4 tsp tumeric
Instructions
- In a medium sized sauce pan add all ingredients except the jalapeños. Bring to a boil, then lower and simmer for 5 minutes.
- Add in the jalapeños rings and simmer for an additional 5 minutes. Jalapeños will turn olive green.
- Pour mixture into two pint-sized mason jars, leaving about a 1/4-1/2 inch of space from the top. Cover with airtight lids.
- To can, place the jars in a large boiling pot and fill with hot water. Drop the mason jars into the pot making sure the water is 2 inches above the tops of the jars.
- Turn heat on high and bring the water to a boil for 10 minutes.
- Remove jars and set aside too cool. Once the jars are room temperature refrigerate.
- In order to let the flavors incorporate, refrigerate at least overnight before using.
- Serve and enjoy!
- Once opened, keep refrigerated for up to 3 months. If unopened, keep in a cool place for up to one year or longer. Discard if the peppers smell bad or has signs of molding.
