Cowboy Candy/Candied Jalapeños

INGREDIENTS

• 1 lb. Fresh Jalapenos (1/4 inch slices) 
• 1 Cup Apple Cider Vinegar
• 1 1/2 Cup Sugar
• 1 Tsp Pickling Spice
• 1 Tsp Turmeric (Optional)
• 1 Tsp Salt

DIRECTIONS

1. Heat pan on medium/high heat.
2. Add apple cider vinegar, sugar, pickling spice, and salt.  
3. Simmer on medium heat until sugar is dissolved. (about 3 minutes)
4. Add jalapenos, bring to a boil then reduce heat to a simmer.
5. Simmer for five minutes.
6. Remove jalapenos into mason jar with as little liquid as possible.
7. Simmer liquid on medium heat until syrupy. (about 8 minutes)
8. Pour syrup into mason jar with the jalapenos making sure jalapenos are covered by liquid.
9. Seal and refrigerate. 
10. Wait 2 weeks. If you can!

TIP:  Instead of slices you could just throw into a food processor and mash up the Jalapeños.

Here is another method of doing it.  First thing is using a Food Processor to mash them up.  Second is; it's only 4 ingredients.  Now, she is doing a much larger batch.

INGREDIENTS

• 3 pounds jalapenos, thinly sliced 
• 2 cups apple cider vinegar 
• 4 cups sugar 
• 2 teaspoons non-iodized salt (what I use)

DIRECTIONS

1. Add sugar and apple cider vinegar into a dutch oven and cook on medium heat until it comes to a boil.
2. Once boiling, add jalapenos and have the mixture come back to a boil and cook boil for 5 min.
3. Ladle jalapenos into clean jars, leaving 1/4 inch headspace. 
4. Wipe down the rim of each jar. 
5. Place a new canning lid and screw on a ring.
6. Place in a water bath canner and boil for 10 min.
7. Turn heat off and let jars cool in water bath canner for 5 minutes.
8. Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
9. Once cool, remove rings, wipe down jars, and put in the pantry to enjoy whenever. Keeps for 18 months. 

CANNING SUPPLIES

• Ball Canning Cookbook
• Presto Pressure Canner
• Water Bath Canner
• Canning Equipment Essential Supplies Kit
• Redmond Real Salt (Fine)

Pickled Candied Jalapeño