Refrigerator Cowboy Candy (No Canning)
54kcal
Ingredients
- 1 1/2 lb fresh jalapeños about 20 to 25, firm and glossy
- 1 cup apple cider vinegar 5% acidity
- 3 cups granulated sugar
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon celery seed
- 1 1/2 teaspoons granulated garlic
- 1/2 teaspoon cayenne pepper optional, for extra heat
Method
- Put on gloves. Rinse the jalapeños, trim off the stems and slice them into even 1/4-inch rounds. Keep the seeds for full heat, or shake some out for a milder batch.
- Wash 3 half-pint jars and lids in hot soapy water, rinse and let them air dry.
- In a wide pot, combine the vinegar, sugar, turmeric, celery seed, garlic and cayenne. Bring to a boil over medium-high heat, stirring until the sugar dissolves, then simmer for 5 minutes.
- Add the jalapeños, bring it back to a boil, then simmer for exactly 4 minutes. The peppers will turn from bright green to olive green.
- Using a slotted spoon, pack the jalapeños into the jars, leaving about 1/2 inch of space at the top.
- Turn the heat back up and boil the syrup hard for 6 minutes, until it's slightly thickened, like thin maple syrup.
- Pour the hot syrup over the jalapeños to cover them. Use a chopstick to release air bubbles, then close the jars and let them cool on the counter.
- Refrigerate. They're good to eat after 24 hours, but the flavor is best after a week.
Notes
This is a refrigerator recipe only. The jars are not shelf stable, so keep them in the fridge and use within 3 months.
Pour any leftover syrup into a clean jar and refrigerate. It's excellent as a glaze or in dressings.