Cowboy Candy Jalapenos

Sweet-and-spicy candied jalapeños made with apple cider vinegar, sugars, and spices. Simmer, pack into jars, cover with hot syrup, and process in a water bath for shelf-stable storage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the jars: Sterilize 4 pint-sized jars and their lids in boiling water. Keep them warm until ready to use.

Step 2

Slice the jalapeños: Wash and slice the jalapeños into thin rounds or slivers, as preferred.

Step 3

Combine ingredients: In a large saucepan, combine the apple cider vinegar, cane sugar, brown sugar, salt, turmeric, and ginger powder. Stir well to combine.

Step 4

Heat the mixture: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for about 10 minutes.

Step 5

Pack the jars: Carefully add the sliced jalapeños to the prepared pint jars, packing them in as tightly as possible without crushing them.

Step 6

Fill the jars: Pour the hot pickling liquid over the jalapeños in the jars, leaving about 1/2 inch of headspace at the top. Ensure the jalapeños are fully submerged in the liquid.

Step 7

Seal the jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the sterilized lids on top and screw on the rings until they are fingertip-tight.

Step 8

Water bath process: Process the jars in a water bath canner for 10 minutes to seal them properly. Ensure the jars are covered by at least an inch of water during processing.

Step 9

Cool and store: Once processed, remove the jars from the water bath and let them cool on a clean towel or cooling rack. After they are completely cooled, check the seals (the lids should not flex up and down when pressed). Store sealed jars in a cool, dark place.