OT: Candied Jalapeños

Gulfcoastguy

Today I tried a new recipe  and I thought that I would post it.

Cowboy Candy
3 lbs of jalapenos, sliced 1/8 to 1/4 inch thick
2 cups apple cider vinegar
6 cups granulated white sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon cayenne

In a large pot bring cider vinegar, sugar, celery seed, turmeric, and cayenne to a boil. Reduce heat and simmer 5 minutes.
Add jalapenos and simmer 4 minutes.
Using a slotted spoon fill sterilized mason jars  to with 1/4 inch.
Turn up the heat on the syrup boil for 6 minutes.
Ladle the syrup into the jars with the jalapenos.
Put the lids on the jars finger tight. Then put the jars in boiling water deeper than the lids tops for 15 minutes.
After the jars cool check to see if all of the jars are sealed.
Let age 2 weeks to a month before using.
If any syrup is left over, save it in the fridge for a meat glaze to use with the egg.

No pictures are available right now but I used both red ripe jalapenos and green jalapenos for a Christmas type effect.

steel_egg

I received a jar of these from @SciAggie on this years exchange. Finally cracked in to the jar last night. I wasn’t sure what to expect. They were great as a hamburger topping. Can’t wait to see what else I can use them with. 

lkapigian

Thanks for sharing @Gulfcoastguy

Gulfcoastguy

You're welcome. One of the jars didn't seal properly so it went in the fridge to cure. I should know how they turned out in 2 weeks.

Gulfcoastguy

steel_egg said:

I received a jar of these from @SciAggie on this years exchange. Finally cracked in to the jar last night. I wasn’t sure what to expect. They were great as a hamburger topping. Can’t wait to see what else I can use them with. 

One of the things suggested was to use them in potato salad. Of the top of my head chopped into tuna salad or into deviled eggs sounds good. Or stuff a pork tenderloin with them and cream cheese.

Gulfcoastguy

I used a mandoline to slice them. It worked very well for even 1/4 inch slices starting at the tip and stopping BEFORE the stem. Don't try doing this while drinking brown water unless you want to get rid of your finger prints.

steel_egg

Gulfcoastguy said:

steel_egg said:

I received a jar of these from @SciAggie on this years exchange. Finally cracked in to the jar last night. I wasn’t sure what to expect. They were great as a hamburger topping. Can’t wait to see what else I can use them with. 

One of the things suggested was to use them in potato salad. Of the top of my head chopped into tuna salad or into deviled eggs sounds good. Or stuff a pork tenderloin with them and cream cheese.

I might throw some in ABT’s with the meat and cream cheese. I usually use banana peppers for mine so this might give a little different taste. 

Biggreenpharmacist

Gulfcoastguy said:

I used a mandoline to slice them. It worked very well for even 1/4 inch slices starting at the tip and stopping BEFORE the stem. Don't try doing this while drinking brown water unless you want to get rid of your finger prints.

I don't make them using this recipe but the best way I have found to slice them is with a slicing blade on my food processor.  WAYYYYYYYY faster than any other method I've used.  I just wash and stem them and drop them in the top and it slices up great.  I can slice 20lbs in 10 minutes and that includes emptying the bowl to fill up jars.  

Legume

Gulfcoastguy said:

steel_egg said:

I received a jar of these from @SciAggie on this years exchange. Finally cracked in to the jar last night. I wasn’t sure what to expect. They were great as a hamburger topping. Can’t wait to see what else I can use them with. 

One of the things suggested was to use them in potato salad. Of the top of my head chopped into tuna salad or into deviled eggs sounds good. Or stuff a pork tenderloin with them and cream cheese.

Top deviled eggs with them.  Great in scrambled eggs, grilled cheese, on pulled pork nachos, sandwiches, etc. These don’t last long around our house.

Legume

Great pizza topping.

northGAcock

Brother Oz sent me some a while back from out his way. I had never had them before....and enjoyed the hell out of them. Appreciate your sharing the ingredients / method. A def for my future. 

Philly35

They are really great in corn bread. Just add it to the mix. 

Carolina Q

Does anyone know if this recipe is similar to these? If so, I'm in!!

Biggreenpharmacist

I do mine a little different but they are still good.  Mine don't come out quite as syrup'y and sweet.  I just slice them and pack sterilized jars and then pour bread and butter pickle brine over them and process them.  I've made 15 quarts so far this year.  

I use the mrs wages bread and butter pickle mix.  Pretty easy.  

SciAggie

steel_egg said:

I received a jar of these from @SciAggie on this years exchange. Finally cracked in to the jar last night. I wasn’t sure what to expect. They were great as a hamburger topping. Can’t wait to see what else I can use them with. 

Try a Ritz cracker and cream cheese with some of the jalapeño on top. I’m glad you like them.