• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

COWBOY CANDY

August 8, 2015 by Debbie 2 Comments

This is my favorite snack EVER!

 



Raise your hand if you love spicy food. Me too! You will love this recipe. It’s a pickled jalapeno that is amazing served on crackers with cream cheese. It’s so good you could eat it with a spoon. This recipe uses a water bath canner. Once canned, this will last for one year stored in your pantry. If you aren’t familiar with proper canning practices, I suggest you do your research first. Maybe that will be a topic for a future post…

 
CAST OF CHARACTERS
3 pounds jalapeno peppers, washed, stems removed, sliced in 1/4 inch slices
2 cups apple cider vinegar
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic

1 teaspoon cayenne pepper

 

 

In a large saucepan, heat all ingredients except the jalapenos. Bring to a boil, reduce heat, and simmer for 5 minutes.

 

 

 

Add peppers and simmer for 4 minutes. 

 

 

Remove peppers with a slotted spoon and press into sterilized jars.

 

 
Bring syrup to a rapid boil and boil for 6 minutes. Ladle over peppers leaving 1/4 inch headspace. Remove air bubbles and adjust syrup if needed. Wipe rims and place 2-piece lids on jars. Process in boiling water bath canner 10 minutes for half pints OR 15 minutes for pints. Allow the jars to remain in the water bath for an additional 5 minutes before removing. Place jars on a towel or cooling rack and leave undisturbed for 24 hours.
 

Now for the hard part…you must wait 2 weeks before you can eat them. Oh my!

You will have a lot of syrup left over. I put this into jars and process in the water bath along with the peppers. This can be used later as a baste on bbq, added to potato salad for something different, or used as an ingredient in salad dressing. 



 

 

Filed Under: appetizers & snacks, canning & dehydrating Tagged With: appetizers, canning

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 343 other subscribers
Previous Post: « MANICOTTI WITH VODKA CREAM SAUCE
Next Post: KEFIR »

Reader Interactions

Trackbacks

  1. CROCKPOT APPETIZER MEATBALLS – parsley thyme & limoncello says:
    December 15, 2018 at 5:50 pm

    […] breadcrumbs 1 14 oz can whole berry cranberry sauce 1 cup bbq sauce (your favorite) 2-3 tablespoons cowboy candy sauce ** salt and pepper, to […]

    Reply
  2. CROCKPOT APPETIZER MEATBALLS says:
    April 9, 2019 at 8:37 pm

    […] breadcrumbs 1 14 oz can whole berry cranberry sauce 1 cup bbq sauce (your favorite) 2-3 tablespoons cowboy candy sauce ** salt and pepper, to […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

Learn more…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 343 other subscribers

Recent Posts

  • GRILLED CORN SALAD
  • PORK RAGU
  • GLAZED CARROTS
  • WINTER SALAD WITH FRUIT
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2023 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

GRILLED CORN SALAD

PORK RAGU

GLAZED CARROTS