Candied jalapeños "cowboy candy" ? - Page 2

guruofgardens · August 14, 2017

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!

jillian · August 15, 2017

Guru, that is the exact recipe that I used!

http://www.foodiewithfamily.com/candied-jalapenos/

I am thinking these would make great little Christmas gifts, especially using a combo of jalapeños and fresnos.

AlittleSalt · August 15, 2017

If I had to pick a favorite eating pepper - it would be the Jalapeño.

Anaheim
Poblano
Guajillo
Tabasco

The grocery stores have all 5 in one form or another.

guruofgardens · August 15, 2017

Jillian - my niece and nephew just love these candied jalapeños! I have to make them every year for one their Christmas gifts. I've used green, red, and mixed jalapeños, but fresnos would work fine, too. The mix of the red and green are pretty for the Christmas season.

Worth1 · August 15, 2017

Are you talking about the Hill Country Cook Katie Burkhart that lives up the road from me?

Worth

Patihum · August 15, 2017

Ditto to Guru's recipe!!! They're very addictive and you can adjust the heat level by the use of different varieties of jalapenos.

guruofgardens · August 15, 2017

Worth, the website says her name is Katie Rhea. But I'm sure she is the great cook up the road from you!

Maybe you should pay her a little visit?

Worth1 · August 15, 2017

The hill country cook is north of me I think Rea got it from her book or what ever.

Father'sDaughter · August 16, 2017

I wasn't able to find her name anywhere on the website, but I did find it here - http://www.pbs.org/food/features/kit...-food-blogger/.

Maybe one is her married name and the other is her maiden name???

All I know is that I'm dying to try her New Mexico apple Pie recipe, http://thehillcountrycook.com/2013/1...apple-pie.html

Worth1 · August 16, 2017

Quote:

Originally Posted by Father'sDaughter

I wasn't able to find her name anywhere on the website, but I did find it here - http://www.pbs.org/food/features/kit...-food-blogger/.

Maybe one is her married name and the other is her maiden name???

All I know is that I'm dying to try her New Mexico apple Pie recipe, http://thehillcountrycook.com/2013/1...apple-pie.html

That is her.
Here is about her.
https://www.google.com/url?sa=i&rct=...02961768465447

Worth1 · August 16, 2017

I can say right now I have seen her at the HEB store in Bastrop and spoken with her about something I have no idea what but I do not forget a face.
Probably sausage or something, yes it is all coming back we were in line and talking about shooting game and making deer sausage.
She was asking me about my huge meat grinder and stuffer I think.
Very nice person.
Worth

jillian · August 18, 2017

I think I will do this soon, he just posted this recipe. Love the addition of the pineapple.
https://m.youtube.com/watch?v=6rn7hXTwHEM

Worth1 · August 18, 2017

Sorry clicked on it saw who it was and closed it as fast as I could.

Worth

jillian · August 18, 2017

Quote:

Originally Posted by Worth1

Sorry clicked on it saw who it was and closed it as fast as I could.

Worth

I figured as much......but still looks like a good recipe.

Worth1 · August 18, 2017

You can write it down for us please.

Worth

August 14, 2017	#16
guruofgardens Tomatovillian™ Join Date: May 2008 Location: zone 5 Colorado Posts: 942	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! Last edited by guruofgardens; August 14, 2017 at 11:27 PM.

August 15, 2017	#17
jillian Tomatovillian™ Join Date: Jul 2015 Location: North Carolina Posts: 880	Guru, that is the exact recipe that I used! http://www.foodiewithfamily.com/candied-jalapenos/ I am thinking these would make great little Christmas gifts, especially using a combo of jalapeños and fresnos. Last edited by jillian; August 15, 2017 at 12:18 AM. Reason: Added

August 15, 2017	#18
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	If I had to pick a favorite eating pepper - it would be the Jalapeño. Anaheim Poblano Guajillo Tabasco The grocery stores have all 5 in one form or another.

August 15, 2017	#20
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Are you talking about the Hill Country Cook Katie Burkhart that lives up the road from me? Worth

August 15, 2017	#21
Patihum Tomatovillian™ Join Date: Feb 2013 Location: Southeast Kansas Posts: 878	Ditto to Guru's recipe!!! They're very addictive and you can adjust the heat level by the use of different varieties of jalapenos.

August 16, 2017	#24
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	I wasn't able to find her name anywhere on the website, but I did find it here - http://www.pbs.org/food/features/kit...-food-blogger/. Maybe one is her married name and the other is her maiden name??? All I know is that I'm dying to try her New Mexico apple Pie recipe, http://thehillcountrycook.com/2013/1...apple-pie.html

August 18, 2017	#27
jillian Tomatovillian™ Join Date: Jul 2015 Location: North Carolina Posts: 880	I think I will do this soon, he just posted this recipe. Love the addition of the pineapple. https://m.youtube.com/watch?v=6rn7hXTwHEM

August 18, 2017	#30
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You can write it down for us please. Worth