Cowboy Candy (candied jalapeño peppers) Recipe & Canning

Instructions for cowboy candy with water bath canning: Prep canning jars and boil them for 10 minutes, reduce to a simmer and keep jars hot till ready to can. We have some jalapenos in the garden ready to be turned into cowboy candy😊

In a stainless steel saucepan combine apple cider vinegar, sugar, garlic and turmeric.

Bring to a boil and reduce down to a syrup consistency about 8-10 minutes.

With gloved hands slice jalapenos about 1/4 inch thick.

Add sliced jalapenos to hot jars and ladle hot liquid into jars leaving 1/2-inch head space. Remove any air bubble pockets, wipe the rim, place lid on and finger tighten band. Place jars into a boiling water bath canner making sure water covers the jars 1-2 inches. Place the lid on the canner. Water bath can for 10 minutes for elevations of 0-1,000 ft. For elevations of 1,001-6,000 ft. water bath can for 15 minutes. For elevations over 6,000 ft. water bath can for 20 minutes. When time is up, remove the canner from the heat, take lid off and allow to sit for 5 minutes then remove jars to a towel to cool.

Leave jars undisturbed for 12-24 hours. Wipe rims and check seals. Refrigerate any jars that don't seal and consume right away.

Instructions for refrigerator cowboy candy, no canning required: In a stainless steel saucepan combine apple cider vinegar, sugar, garlic, and turmeric. Bring to a boil and reduce down to a syrup consistency about 8-10 minutes. With gloved hands slice jalapeno peppers into 1/4 inch slices. Add jalapeños to syrup and cook on a slow boil for about 10-15 minutes stirring occasionally till jalapenos start to slightly shrivel. See photos. Remove from heat and cool. Once cool place in a container and refrigerate. Enjoy!