Directions: |
Directions:Wearing gloves, remove the stems from all the jalapeno peppers by slicing off the end. Core (deseed and devein) all peppers. I do this by carefully running a small paring knife around the inside of the pepper. Slice each pepper into 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 to 5 minutes or till peppers turn a darker green. Use a slotted spoon to transfer the peppers to clean, sterile canning jars. At this point, if you want to do another batch of peppers add them to the syrup and cook again and transfer to jars. I usually do two batches at a time. Once done cooking peppers, turn up the heat on the syrup and bring to a rolling boil. Boil hard for 6 minutes.
Using a ladle, spoon boiling syrup into the jars over the pepper slices. Insert a cooking chopstick into the jars two to three times to release any trapped pockets of air. Adjust level of syrup if necessary. Wipe the rims of the jars clean and add lids. You will have leftover syrup. This can be used to marinate chicken or brush meat on the grill, add to potato salad, etc.
To can, place jars in a canner and cover with water. Bring to a full rolling boil. Boil for 10 minutes for half-pints or 15 for pint jars.
These are best after at least two weeks, preferably a month. |
This recipe for Cowboy Candy (Candied Jalapenos) is from