fresh jalapeños (about 6), stemmed and thinly sliced Directions Save to My Recipes Step 1 In a small pot, combine vinegar, granulated sugar, salt, and mustard, coriander, cumin, …
Preview
See Also: Candy RecipesShow details
If you begin with mushy, old, dried jalapenos, that texture will find its way into your cowboy candy. I also find that if you start with old jalapenos or peppers that are just past their best, it will impart a not-so-great taste in your candied jalapenos as well. If you can grow your own, I highly recommend it.
Most people choose canning their candied jalapenos because it is a more common technique that is used to preserve low acidity foods. Pressure canning, water bath canning, and atmospheric steam canning are the three most commonly used, scientifically tested, and approved methods of canning candied jalapenos for home food preservation.
Combine vinegar, sugar, and spices in a large stockpot or high sided sauté pan. Bring to a boil over medium high heat. Reduce to low and simmer until the liquid reduces into a sticky syrup, about 5 to 7 minutes. Add the sliced jalapeños. Increase heat to medium high until mixture boils, then reduce to a simmer. Simmer for five minutes.
You’ll find shiny mason jars of gooseberry jam, sweet candied pecans, local honey, jalapeno mustard, peach preserves, and my favorite… Cowboy Candy! Cowboy candy is made by boiling fresh jalapeno coins in what the french call an aigre-doux, or sweet and sour sauce.