Cowboy Candy
By: Julie Matthews
Ingredients
□ 3 lbs jalapeños
□ 2 cups apple cider vinegar
□ 5 cups honey
□ 1 tsp celery seed
□ ½ tsp ginger
□ 1 tsp turmeric
□ 1 tsp cayenne pepper
□ 2 Tbsp garlic powder
Directions
Step 1
Bring your canner to a boil and have jars and lids ready to go.
Step 2
Wearing gloves, cut stems off jalapeños and slice into ¼” rounds.
Step 3
Put all the slices in a large jar, fill ⅓ full with water, put the lid on, and shake madly. Many seeds will dislodge.
Step 4
Drain and then do it a few more times, until most of the seeds have been shaken out. If there’s too many slices (or your jar isn’t big enough), do it in a few batches.
Step 5
Make your brine, bring to a hard boil, then simmer for five minutes. Add the jalapeño slices, bring back up to a hard boil, turn the element to medium low again and simmer for exactly four minutes.
Step 6
Using a slotted spoon, quickly fill your jars then pour the hot syrup over top, wipe the rims clean, add a lid and ring, and adjust to fingertip tightness.
Step 7
Process 10 minutes for 250 ml jars and 15 minutes for 500 ml jars.
Tip
There will be leftover syrup. Do not throw it out, it’s spectacularly delicious. I always pour the remaining syrup into little jars and can it as well. It’s great in a cocktail, as a marinade, in cornbread, in salad dressing, used to glaze bbq meat, etc.
