Cowboy Candy
This is a simple waterbath canning recipe for beginners that will be a great topping to any Mexican dish! It’s a sweet relish with a bit of heat that is so good! This is not a “how to waterbath can”. This is a recipe for making cowboy candy shelf stable to enjoy all year round.
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What You Will Need
- 4 lbs. sliced jalapenos or any other spicy peppers. You can remove the seeds for a milder heat.
- 2 cups apple cider vinegar
- 6 cups sugar
- 1 Tablespoon mustard seed
- 1 teaspoon tumeric
- 5 pint canning jars with lids and rings
This Is How I Prepare Cowboy Candy
Slice your peppers. Thickness doesn’t matter. Just a personal preference. You can remove the seeds for a milder heat.
In a large pot bring the apple cider vinegar, sugar, mustard seed, and tumeric to a boil. Don’t freak out on how much sugar goes into this. It’s for the whole batch and this is a relish/topping so you’re not eating a whole jar in one sitting. Let’s continue. Reduce heat and simmer for 8 minutes.
Add sliced jalapenos and bring to another boil. Lower heat and cook at a low boil for about 5-10 minutes until the color changes.
After about 5 minutes, you’ll see the color change. That is good. You can start to put the peppers in jars at this point.
Spoon jalapenos with a slotted spoon into each pint jars leaving syrup boiling in sauce pan. Turn off the heat after all your jars are full and ladle syrup into each jar leaving 1/2 inch head space. Wipe rims of jars with vinegar, add lids and rings.
Waterbath pints for 20 minutes. Let rest in canner for 5 minutes. Remove from canner and let rest for 24 hours.
How To Use Cowboy Candy
This tasty relish can be used on tacos, burritos, tamales, quesadillas, or on top of cream cheese and eaten with crackers. Let me know how you like it.
Thank you for visiting, Veronica
Cowboy Candy - A Canning Recipe
The sweet heat in this condiment is so good on any Mexican dish or as an appetizer on cream cheese and crackers. It's a simple canning recipe for beginners.
Ingredients
- 4 lbs. sliced jalapenos or other hot pepper
- 2 cups Apple Cider Vinegar
- 6 cups sugar
- 1 Tablespoon mustard seed
- 1 teaspoon tumeric
Instructions
- In a large saucepot bring apple cider vinegar, sugar, mustard seed, and tumeric to a boil
- Reduce heat and simmer for 8 minutes
- Add sliced peppers
- Bring to another boil
- Reduce heat to a low boil and cook for 5-10 minutes
- Spoon out peppers with a slotted spoon into pint size jars leaving syrup cooking.
- Once all the jars are filled, turn of the heat on the syrup and ladle over peppers in jars.
- Wipe rims, add linds and rings
- Waterbath 20 minutes for pints
Notes
If you have leftover syrup, you can put that in a jar and process with the peppers too. This syrup can be added to chili for that sweet heat flavor.
