Candied Jalapeños - Cowboy Candy

Heat and Sweet. You can take the seeds out if you want, to make sure there is less heat.  You can also add hotter peppers or milder peppers if you prefer.  They are really good on burgers and salads or just to snack on.   You can cut this recipe down if you don't want to make so much.

CANDIED JALEPENOS  

(14 pints)

Ingredients:

*9 pounds fresh jalapeño peppers (50-60 peppers), washed and sliced into 1/4 inch thick (use gloves)

*6 cups apple cider vinegar

*12 cups granulated sugar

*6 teaspoons salt (I use pickling salt)

*1 medium garlic bulb, skin off and garlic sliced

*3 teaspoons turmeric powder

*3 teaspoons celery seed

*1/2-1 teaspoon ground cayenne pepper (optional)

Directions:

~Fill canner with water (about 3/4 full).

~Place canner over a burner over medium-high heat to bring water to a boil.

~Place lids in water and bring to a boil (I do this just before I'm ready to fill the jars).

~Using gloves, slice peppers into about 1/4 inch slices.

~Set peppers aside.

~In a large pot, bring apple cider, granulated sugar, garlic, turmeric powder, celery seed and cayenne pepper to a boil.

~Reduce heat to low and simmer for 4-6 minutes.

~Add peppers to brine and simmer for 5 minutes.

~Add peppers and brine to the jars to within a 1/4 inch from the rim (I use a slotted spoon and fill the jars with peppers first and then use a ladle to put the brine in.

~Insert a knife in and out of the mixture a couple times to remove any bubbles.

~Wipe the jars (especially the top) with a clean damp cloth, to remove and residue (the top must be clean).

~Place lids and rings on jars.  Tighten to finger tip tight.

~Place jars in canner (water should be 2-3 inches above the lids).

~Cover pan and cook for 15 minutes.

~Remove from pan and place jars on a towel on the counter top (towel will protect your counter top and jars).

~The lids with become flat (no bubble) once they seal.  This should happen shortly after removing them from the canner.  If there is still a bubble then it didn't seal.  

~Let sit on towel for 24 hours before moving them.  

~Store for 1 month before eating them to get full flavor.