Sunday, September 10, 2017

Cowboy Candy

Last year, I came across a pickle I wanted to try called "Cowboy Candy".....a sweet hot jalapeno pickle.   I never got around to it last year, but this season, I noticed some new fb friends Libby and Liz that I met through the Michigan Tech Parents facebook group were both making some, so it inspired me to try my hand at it.   I found a farmer with lots of jalapenos, well priced, at the Ypsilanti Farmer's Market, so I picked up a bunch to add to what I was already growing in my patio garden.

I started googling around for recipes and noticed that most had a huge amount of sugar in them, so I decided to develop my own recipe with less.    I also didn't want to add too much seasoning to distract from the popular recipe included celery seed, which I thought would be too overpowering.   I did like the addition of turmeric; it gave the peppers great color

Cowboy Candy
makes about 6 half pints

3 pounds fresh firm, jalapeno peppers, washed
2 cups cider vinegar
4 cups white granulated sugar
1 teaspoon turmeric
12 cloves garlic, peeled

Wearing gloves, remove the stems from all of the jalapeno peppers.  Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, hot canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you have leftover syrup, you could can it in half-pint or pint jars, too. I used mine to marinate some pork chops.  Process in boiling water bath for 10 minutes.

These pickles are great out of the jar and not very spicy.  The sugar tempers the bite.   They are great on sandwiches or served over cream cheese as an appetizer.