[guruofgardens]

The recipe we use is from the Hill Country Cook. We use 5 lbs, jalapeños to make 12 half pints, with the same amount of syrup. There will be leftover liquid.

Cowboy Candy
Yield: 10 half pintsPrep Time: 60 minutesCook Time: 30 minutesTotal Time: 1 1/2 hours, 2-4 cure time
ingredients:
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper

directions:
Put on a pair of gloves, and slice the jalapeños into thin slices.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Be sure to remove any air bubbles and then wipe the rims of the jars before screwing new lids on.

Process for 15 minutes.

If you have leftover syrup, be sure to save! It is delicious as a marinade, or an add in to potato salad; the possibilities are endless!

Allow the jars to mellow for 2-4 weeks before using, and store in the refrigerator. I tasted some before the 2 weeks, and they were GREAT! Enjoy!