Jalapeno or Cowboy candy

simple recipe for both canned jalapeños and cowboy candy (candied jalapeños):

Canned Jalapeños:

Ingredients:

• 1 pound fresh jalapeño peppers
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons kosher salt
• 2 cloves garlic, peeled
• 1 tablespoon whole peppercorns
• 1 tablespoon sugar (optional, for milder flavor)

Instructions:

1. Wash the jalapeños thoroughly. Slice them into rounds or leave them whole, depending on your preference. Remember, the more seeds you leave in, the hotter they will be.
2. In a large saucepan, combine the vinegar, water, salt, garlic, peppercorns, and sugar (if using). Bring the mixture to a boil.
3. Add the jalapeños to the boiling mixture and reduce the heat to low. Let them simmer for about 5 minutes.
4. While the jalapeños are simmering, prepare your canning jars by sterilizing them in boiling water.
5. Once the jalapeños are done simmering, remove them from the heat.
6. Using tongs, transfer the jalapeños into the sterilized jars, leaving about 1/2 inch of headspace.
7. Pour the hot brine over the jalapeños, covering them completely and leaving about 1/4 inch of headspace.
8. Remove any air bubbles by gently tapping the jars on the countertop and adjust the liquid level, if necessary.
9. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
10. Place the lids on the jars and screw on the bands until fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes.
12. Remove the jars from the water bath and let them cool completely before storing them in a cool, dark place.

Cowboy Candy (Candied Jalapeños):

Ingredients:

• 1 pound fresh jalapeño peppers, sliced into rounds
• 2 cups white granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 teaspoon turmeric
• 1/4 teaspoon celery seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon cayenne pepper (adjust to taste)

Instructions:

1. In a large pot, combine sugar, vinegar, turmeric, celery seed, granulated garlic, and cayenne pepper. Bring the mixture to a boil.
2. Add the sliced jalapeños to the boiling mixture and simmer for about 4-5 minutes, stirring occasionally.
3. Using a slotted spoon, transfer the jalapeños to sterilized canning jars, leaving about 1/4 inch of headspace.
4. Continue to boil the syrup for another 5 minutes until slightly thickened.
5. Carefully pour the syrup over the jalapeños in the jars, covering them completely and leaving about 1/4 inch of headspace.
6. Remove any air bubbles and wipe the rims of the jars with a clean, damp cloth.
7. Place the lids on the jars and screw on the bands until fingertip tight.
8. Process the jars in a boiling water bath for 10 minutes.
9. Remove the jars from the water bath and let them cool completely before storing them in a cool, dark place.

Enjoy your homemade canned jalapeños and cowboy candy!