08/08/2026
Made my first batch of the season of cowboy candy.
20-30 jalapeños sliced into 1/4" pieces. Make brine using 1 cup Apple Cider Vinegar, 3 cups sugar, 1 tsp of garlic powder, 1/4 tsp turmeric and 1/4 tsp of celery seed.
Add ACV, sugar and spices to large stainless steel pot and bring to boil, 5 minutes while slicing peppers (with gloves). Once it's boiled for the given time, turn the heat down to a simmer and add pepper slices. Gradually bring it back to a boil, stirring occasionally and then down back down to a simmer for an additional 5 minutes. Ladle peppers into ready jars with slotted spoon. Then slowly add brine to the top leaving 1/4" head space. Insert a butter knife to remove air bubbles and add more brine if needed. Wipe the rim of your jars with a moist clean paper towel and seal with lids and rings. These are good in your fridge for 5-6 weeks. I will store the rest of my brine in the ridge until I have another collection of jalapeños and do the process over again for more jars of cowboy candy.
Enjoy and happy gardening
Questions? Just ask. 😊
