Cowboy Candy (Candied Jalapeños)

You can never have too many hor d'oeuvre recipes, so give Cowboy Candy (Candied Jalapeños) a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 60 and costs 17 cents per serving. One serving contains 86 calories, 0g of protein, and 0g of fat. This recipe is liked by 525 foodies and cooks. It is brought to you by Muy Bueno Cookbook. A mixture of ground cayenne pepper, jalapenos, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Candied Jalapenos, Candied Jalapeños, and Candied Jalapeños.

Servings: 60

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove stems from all of the jalapeños and slice into 1/8 to 1/4 inch rounds. Set aside.In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 5 minutes. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar. Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeño peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars. You can store these in the refrigerator or complete the canning process so that they are shelf stable. Either way they need to mellow for at least two weeks before eating.To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars to a cooling rack. Leave them to cool, undisturbed for 24 hours.

 

Step by step:

1. Remove stems from all of the jalapeños and slice into 1/8 to 1/4 inch rounds. Set aside.In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.

2. Add the pepper slices and simmer for 5 minutes. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar. Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes.

3. Pour the syrup over the jalapeño peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars. You can store these in the refrigerator or complete the canning process so that they are shelf stable. Either way they need to mellow for at least two weeks before eating.To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars to a cooling rack. Leave them to cool, undisturbed for 24 hours.

Nutrition Information:

covered percent of daily need