Cowboy Candy

Ah- the first canning of the season, and it's something new and slightly strange. Candied Jalapenos! They remind me of the Pepper and Onion Relish at Harry & David's, only hotter!

This is also called Cowboy Candy...because cowboys must like them. Maybe I should send a jar up to Woodruff with Lindsey to see how it goes over. I'm planning on pouring this over cream cheese and scooping it all up with tortilla chips. Yum!

Candied Jalapenos
2 lbs. firm, fresh jalapeno peppers, washed, with membranes and seeds removed and sliced in 1/4 inch slices.
2 medium onions, chopped
1/4 c. finely chopped red pepper
2 c. apple cider vinegar
6 c. white sugar
1/2 tsp. turmeric
1/2 tsp.celery seeds
1 1/2 tsp. garlic powder
1/2 tsp ground cayenne pepper
In a large pot, combine sugar and spices. Add cider vinegar and bring to a boil. Reduce heat and simmer for 5 minutes. Add the peppers, onion and red pepper and boil for 4 minutes. Use a slotted spoon or strainer to remove vegetables and put into clean 1/2 pint jars to with 1/4 inch of the top. Bring sugar liquid back to a boil and boil for 6 minutes. Pour boiled syrup over peppers. Wipe jars clean and apply a new canning lid and ring. Bottle any remaining liquid (The lady who wrote the recipe says it's good brushed on meat or added to potato salad. I am catching her vision...). Process in a water bath for 12 minutes. Remove from canner and cool completely. My batch made 5 half pints of peppers and 4 half pints of liquid.

I've found it helps to have a handy adult child (Brian) clean out those jalapeno membranes and seeds. I even let him wear gloves to protect his delicate skin!