I found a hidden gem in the Leiper's Fork community over the weekend: Red Thread Farm. The guy's mission is to essentially have an online farmer's market. Such a great concept! My conversation to the owner went something like:
"I need to buy a bunch of jalapeños because I'm going to teach a group of ladies how to make Cowboy Candy."
"I've never heard of that."
"They're pickled peppers, but in a sweeter sauce."
"Oh, I've made those before."
"Well, what do you call them?"
"Sweet pickled peppers."
"My name's better."
"I agree! LOL"
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| Cowboy Candy |
My brother Scott and Tina were the ones to first share their recipe with me several years ago. I think it's the perfect condiment if you're looking for something both sweet and spicy. My favorite way to use them is to top deviled eggs; however, they're also great on hamburgers, crackers with hummus or pimento cheese, pizzas, nachos, etc.
The only drawback to this recipe is the wait. Once canned, you are supposed to wait a month before eating so that the flavors can mellow. It's a real test of one's patience, which is normally not my best virtue. But you know the old adage: some things really are worth the wait.
Cowboy Candy
Ingredients:
- 2 lbs sliced fresh jalapeños (10 cups of sliced)
- 2 cups cider vinegar
- 3 cups sugar
- 1/2 tsp turmeric
- 1 tsp celery seed
- 3 tsp minced garlic in a jar
- 2 tsp coriander seeds
- 1 tsp ground cayenne pepper
Directions:
Place clean canning jars on a cookie sheet in the oven at 250 degrees. (The recipe will fill six 1/2 pint jars.) Bring canning lids and rims to a boil. (Always use new jar lids, but the rings and jars are reusable.)Slice the peppers into uniform 1/4 inch rounds. Set aside.
In a large pot, bring all ingredients except peppers to a rolling boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for another 5 minutes.
Fill one jar at a time. (Leave the rest in the oven.) Use a slotted spoon to transfer the peppers into a clean, sterile, hot canning jar, leaving about 1/4 inch head space. Use a ladle to pour the boiling syrup into the jar over the jalapeño slices. Insert a case knife to the bottom of the jar to release any trapped pockets of air. Wipe the rim of the jar with a clean, damp towel and place on the two-piece lid and rim to fingertip tightness. Repeat for all jars.
Once cooled, you should hear the jars seal with a popping sound. If the lid pops back when you press it, then the jar is not properly sealed. This should be rare. If this happens, simply refrigerate the jar. Allow to mellow for 1 month before eating.
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| In the beginning . . . |
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| . . . the middle . . . |
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| The end! Such a wonderful afternoon with a few of my neighbors! |
