Any home gardener in Texas, at this time of year,
usually only has one thing growing in the garden
(and has it growing out of their ears!)
and that is PEPPERS.
So what do you do with all those peppers?
You make Cowboy Candy!
If you're familiar with pickling and preserving foods,
then this is an easy and delicious recipe for your excessive pepper harvest. And if you've never pickled a pepper in your life, trust me, you can do THIS!
2 cups of sugar
2/3 cup apple cider vinegar
1 tsp granulated garlic
1/4 tsp ground turmeric
1/4 tsp celery seed
1 lb jalapenos sliced into rings (about 4-5 cups)
This is a small batch recipe and can be adjusted for the amount of peppers you have. This recipe makes four half pint jars.
To a heavy pot, add all the ingredients except the peppers. Bring mixture to a boil then reduce to a simmer and allow to cook for five minutes, stirring occasionally.
Add sliced jalapenos, stirring well to coat the peppers. Bring mixture to a boil again and then reduce heat. Let peppers cook for five minutes, stirring occasionally.
Have your clean jars ready and using a slotted spoon, fill jars with the peppers making sure to shake off any excess juice into the pot. Once all the peppers are removed, turn up the heart and allow remaining sauce to hard boil for five additional minutes. Pour syrup evenly over your jars to fill to 1/4 inch from the top.
Wipe down rims of jars with a damp cloth and place lids and rings onto the jars. Process in a water bath for 10 minutes.
You'll need to wait two weeks to enjoy these. It takes that long for the peppers to absorb the syrup.
It's ok, it will be worth the wait!
These spicy and sweet peppers are perfect on burgers, sandwiches, salads, or pizza. Our favorite way to enjoy them is to pour a jar of peppers over a block of cream cheese and eat with a variety of crackers.
One bite and you'll be hooked!
They should have called them Cowboy Crack instead of Candy.