Refrigerator Cowboy Candy (Candied Jalapenos)
Description
These peppers are the perfect combo of sweet and spicy. Enjoy them on Ritz crackers with cream cheese, with a hot dog on a sweet Hawaiian hot dog bun that has been spread with plain cream cheese. After making them, they go straight into the refrigerator
Ingredients
1 1/2 lb. fresh jalapenos, about 30 peppers
1 c. apple cider vinegar
3 c. white sugar
1 t. garlic powder
1/4 t. ground turmeric
1/4 t. celery seed
Directions
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Remove and discard stems from peppers; slice into 1/4 inch slices; set pepper slices aside.
To a large pot, add cider vinegar, sugar, garlic powder, turmeric and celery seed; bring to a boil; reduce heat to medium low; simmer for 5 minutes. Raise heat to medium high to bring mixture back to a boil. Once boiling, add pepper slices; return to a boil; reduce heat to medium low; simmer for 4 minutes.
Using a slotted spoon, transfer peppers into two clean pint sized glass canning jars, filling jars to within 1/4 inch of the upper rim of the jars.
Only the syrup should remain in the pot at this point. Increase heat to bring to a full rolling boi, boiling for about 6 minutes. Ladle syrup into the jars with the jalapeno slices. If there are any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2 inch from the upper rim of the jar.
Wipe the rims of the jars with a clean, damp paper towel; screw on the canning jar lids. Refrigerate for at least 1-2 weeks or for 3-4 weeks for optimal flavor. They are good for up to 3 months if kept properly refrigerated.
Makes 2 pint sized canning jars- 15 servings per jar or 30 servings total.
* The leftover syrup can be stored in glass jars as well. Use it on dishes like macaroni salad, potato salad, or even brushed on bacon.