If you love the flavor of a fresh crunchy jalapeno, this “Cowboy Candy” will certainly appeal to you. The balance of sweet, savory and spicy flavors meld together to create the perfect condiment for just about anything. I love to chop them up in cornbread or spoon on a chili dog.
1 lb jalapeno peppers
¾ cup apple cider vinegar
2 cup sugar
1 tsp granulated garlic
¼ tsp turmeric
¼ tsp celery salt
¼ tsp cayenne pepper
¼ tsp mustard seed
Wearing gloves, remove and discard the stems from the jalapenos then slice them in to 1/4-1/8 inch rounds.
In a pot, combine the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and bring the mixture to a boil. Reduced the heat and simmer for 5 minutes.
Add the jalapeno slices and simmer for another 4 minutes.
Using a slotted spoon, transfer the peppers to a clean, sterile canning jar, leaving at least 1/4 inch of room from the top. Turn the heat up on the liquid and boil hard for 6 minutes. Using a ladle, pour the boiling syrup in to the jar over the jalapeno slices.
Insert a chopstick to the bottom of the jar a few times to release any air bubbles then wipe the rim of the jar with a clean, damp paper towel and close it snugly (but not too tight) with the two-piece lid.
If you have a canner: 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. When timer goes off, use canning tongs to transfer the jars to a cooling rack.
If you don't have a canner: flip the jar upside down and let it sit until the pressure and heat caused it to seal. Seems impossible but it actually worked.
Allow the candied jalapeno to sit for at least 3 weeks before opening. Then enjoy!