PokeChop sounds like a winner!
Cowboy Candy (Candied Jalepeno's)
For nine 1/2 pints
- 3lbs Jalapenos
- 2 Cups Apple Cider Vinegar
- 6 Cups of Sugar
- 1/2 tsp Turmeric
- 1/2 tsp celery seed
- 3 tsp granulated garlic
- 1 tsp cayenne pepper
- Slice 1/8" to 1/4" rings and set aside
- Bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper.
- Reduce and simmer 5 minutes.
- Add in the pepper rings and simmer exactly 4 minutes (stir them to coat rings)
- Remove pepper rings into jars
- Bring to a boil the syrup - Boil hard for exactly 6 minutes
- Ladle over slices
- Remove air from jars
- Clean jar edges and seal
- Water bath can these for 10 minutes for half pints and 15 minutes for pints.
- Allow to mellow for 2 weeks to a month
Eat and enjoy!
I’m going to have to try this!
lkrfletcher whats your texture like a few months after making them? I’ve made 4 or 5 batches over the last few years of these and I’ve never been happy with them. I just opened my first 2020 jar of these and they are overly sweet and pure mush. My very first batch stayed almost crunchy and were just a touch to hot to eat with a fork straight outta the jar. I thought that first batch was probably how they were supposed to be…havent been able to come close since.
Dean I’ve been making this for years. You can control the “crunch” of the peppers by your cooking times. When you pull them out of the hot brine bath and pack your jars it will actually seal but is it safe for longtime storage? In a word, NO.
Here’s what I found works for me and I keep this stuff probably longer than I should. Had some last week from 2018 I found in the corner of the basement. You can reduce the hot brine time by half. Your timing should start as soon as you see it start to boil. All you’re doing here is softening the pepper rings and starting to ad flavor. I can (HWB) mine in larger pint jars for 10 minutes. The way we go through an open jar the 1/2 pints are always in the dishwasher. LOL
deanlorensen - I just opened a bottle and they are still crunchy and sweet. Not sure what the issue is.Bob probably hit it on the head. Cook time has to right
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by
lkrfletcher about to make my first batch. Is the target crisp peppers or soft?
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Chef from what i recall the ones i make ckme out soft, but they are good!
I would classify this as a soft, yet crunchy bite. Not exactly cripsy as they are completely infused in the syrup. Totally delicious tho. Every jar I open are gone in minutes.
lkrfletcher When we do this with a video you will get full credit!
You will love them. The candied pecans too.
I really need to try these I like peppers
There going to be sweet hot, depending on how hot your japs were to start. You can use a product by Ball called “pickle crisp granules” it’s calcium chloride . A 1/8 tsp per pint will make them nice and crunchy,I have used it for several yrs on all kinds of veg’s… It will made them crunch! Used to you had to soak your cumbers over night to make them crisp but this stuff eliminates that.
Always loved the sweet pickled jalapenos at a BBQ joint near Houston. I am going to try this with the pickle crisp. Thanks lkrfletcher!