Cowboy Candy

Cowboy  Candy 

2 C granulated sugar 2/3 C apple cider vinegar

1 tsp granulated garlic

1/4 tsp ground turmeric, celery seed and cayenne pepper

1 lb jalapenos sliced into rings (usually about 4-5 cups)

INSTRUCTIONS

In a Dutch oven, add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring the pot to a boil, stirring occasionally, then reduce to a simmer. Allow to cook for 5 minutes, stirring occasionally.

Add sliced jalapeno to pot, stirring to thoroughly coat the peppers. Bring mixture to a boil again, then reduce heat. Let jalapeno simmer for about 5 minutes, stirring occasionally. It's okay if not all the peppers are not all cooked evenly.

Use a slotted spoon to remove jalapeno to a clean bowl, taking care to shake off any excess juice into the pot. Once peppers are removed, turn up heat and allow remaining sauce to hard boil for 5 additional minutes. Remove saucepan from heat.

IF CANNING COWBOY CANDY This recipe makes about 2 pints

Scoop cooked jalapeno into your chosen canning jars, filling to near the top. Pour in cooked liquid from saucepan, leaving at least 1/4 inch head space in each jar. Secure jars with air-tight lids. water bath for 10 minutes

IF NOT CANNING COWBOY CANDY

Allow cooked sauce to cool for 20 minutes, then transfer cooked jalapeno and the cooked liquid from saucepan to a sealable container (you can still use canning jars if you'd like).

Store in the refrigerator for up to three months. For best results, allow cowboy candy to chill overnight before eating.

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