This canning cowboy candy recipe is incredibly easy to follow. Plus, a good candied jalapeños canning recipe makes a fantastic condiment for a variety of dishes, such as burgers, brats, eggs, and salads.
INGREDIENTS
- 3 pounds fresh jalapeño peppers
- 2 cups apple cider vinegar (5% acidity)
- 6 cups organic granulated sugar
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
INSTRUCTIONS
- Wearing gloves, slice the jalapeño peppers into 1/4-inch rounds and set them aside. For even slices, use a mandolin.
- In a large non-reactive stockpot, bring the apple cider vinegar, sugar, turmeric powder, celery seed, and garlic to a boil.
- Once boiling, reduce the heat and let the mixture simmer for 5 minutes. Add the sliced jalapeños and allow the mixture to simmer for another 5 minutes.
- Using a slotted spoon, transfer the jalapeños into half-pint jars.
- Bring the remaining brine to a hard boil for another 5 minutes. Using a ladle, pour the hot brine into the jars, leaving a 1/4-inch headspace.
- Remove any air bubbles, wipe the jar rims, and add the warmed lids and rings.
- Process the jars in a hot water bath or steam canner for 15 minutes. Adjust processing time for elevations above 1,001 feet.
