Small Batch Candied Jalapenos
A quick & easy way to make candied jalapenos or cowboy candy. Makes 1 pint jar using 1 pound of jalapeno peppers.
Ingredients
- 1 lb Jalapenos
- 2/3 c Apple Cider Vinegar
- 2 c Sugar, white granulated
- 1 clove Garlic minced (or 1 t minced)
- 1/4 t Cayenne Pepper optional
- 1/8 t Chili Powder
- 1/8 t Turmeric
- 1/8 t Celery Seed
Instructions
- Using a sharp knife, cut the stems off of the jalapenos & throw away. For a milder result, remove the seeds from the jalapenos while keeping the peppers whole. You can cut them out or try rolling the pepper between your hands to release them. You can also strain the seeds out later but you will not get all of them.
- Bring all of the other ingredients to a boil & simmer for for 5 minutes. Add the jalapenos to the pot & simmer for 5 minutes. Reduce the heat if it starts to bubble up & become foamy.
- Using a slotted spoon, transfer the jalapeno rings to a pint sized mason jar. Add the syrup to the jars. If you want to remove the seeds that detached during the cooking process (for a milder end result), pour the syrup through a fine mesh strainer or coffee filter to keep the seeds behind.
- Wipe down the outside of the jar & the rim to avoid any sticky patches. Let cool completely before you put the lid & ring on the jar.
- Refrigerate jalapenos for 2 weeks before opening to taste. Once opened, use within 2 months.
- Enjoy!