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Candied Jalapenos
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<blockquote data-quote="exokie" data-source="post: 4906174" data-attributes="member: 20436"><p>I don't remember what I was looking for on line when I found recipes for these but after one batch, I'm hooked forever. There were quite a few recipes but this is the one I tried.</p><p></p><p> Candied Jalapenos / Cowboy candy</p><p></p><p>3 lbs. fresh, firm jalapenos</p><p>2 cups cider vinegar</p><p>6 cups sugar</p><p>½ tsp turmeric</p><p>½ tsp celery seed</p><p>3 tsp granulated garlic</p><p>1 tsp ground cayenne pepper</p><p></p><p>Directions:</p><p> Remove and discard stems from peppers. Slice the peppers into uniform 1/8-1/4 inch rounds and set aside.</p><p></p><p> In a large pot, bring cider vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.</p><p></p><p> Add the pepper slices and simmer for exactly 4 minutes. </p><p></p><p> Using a slotted spoon, transfer the peppers into clean, sterile canning jars to within ¼ inch of the upper rim of the jar.</p><p></p><p> Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. </p><p></p><p> Ladle the boiled syrup into the jars over the jalapenos. Insert a bamboo skewer or similar object two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe rims of jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. </p><p></p><p> At this point you can go two different ways.</p><p></p><p> Jars may be placed and kept in the refrigerator or you can process them in a hot water bath and store them at room temperature for up to a year. When using the hot water bath method, after water has come to a boil, process ½ pins for 10 minutes and pints for 15 minutes.</p><p></p><p> Allow to mellow for a least two weeks, but preferably a month before eating ( if possible ).</p><p></p><p>** The leftover syrup can be processed just like the peppers and is supposedly good when brushed on grilled meat or added to potato salad.</p></blockquote><p></p>
[QUOTE="exokie, post: 4906174, member: 20436"] I don't remember what I was looking for on line when I found recipes for these but after one batch, I'm hooked forever. There were quite a few recipes but this is the one I tried. Candied Jalapenos / Cowboy candy 3 lbs. fresh, firm jalapenos 2 cups cider vinegar 6 cups sugar ½ tsp turmeric ½ tsp celery seed 3 tsp granulated garlic 1 tsp ground cayenne pepper Directions: Remove and discard stems from peppers. Slice the peppers into uniform 1/8-1/4 inch rounds and set aside. In a large pot, bring cider vinegar, sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Using a slotted spoon, transfer the peppers into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Ladle the boiled syrup into the jars over the jalapenos. Insert a bamboo skewer or similar object two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe rims of jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. At this point you can go two different ways. Jars may be placed and kept in the refrigerator or you can process them in a hot water bath and store them at room temperature for up to a year. When using the hot water bath method, after water has come to a boil, process ½ pins for 10 minutes and pints for 15 minutes. Allow to mellow for a least two weeks, but preferably a month before eating ( if possible ). ** The leftover syrup can be processed just like the peppers and is supposedly good when brushed on grilled meat or added to potato salad. [/QUOTE]
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