Sweet, Sour, Spicy, Smoky. Prepare to be addicted.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 6half-pint jars
Ingredients
3lbsjalapeñossliced
Syrup
2cupsvinegar(can use apple cider or white)
1tspgarlic powder
1tspcayenne
1/2tspcelery seed
6cupssugar
1tbspsmoked paprika
1/2tspcumin
Instructions
In a large pot, bring syrup ingredients to a boil. Simmer for 5 minutes, stirring frequently.
Add peppers to pot and simmer for 4 minutes.
Using a slotted spoon, scoop peppers into jars, leaving 1/4" headspace.
Pour syrup into jars, leaving 1/4" headspace. Fill empty jars with any leftover syrup you have, also leaving 1/4" headspace. Wipe rims of jars clean with a damp cloth and put on lids and bands (only finger tight - do not overtighten).
Place jars in prepared water bath canner filled with enough hot water to cover the jars by 2 inches. When the water reaches full rolling boil, start the timer. Water bath can half-pints for 10 minutes, or pint jars for 15 minutes.
Turn off heat and let sit for 5 minutes. Remove pot lid and carefully remove jars - set them on a towel on your kitchen counter. Let sit overnight or until completely cooled.
Notes
To make a tropical cowboy candy variation, add some pineapple chunks to the bottom of your jars before filling with cowboy candy and syrup!Use the leftover syrup as a meat marinade or whip up some Cowboy Peanut Brittle.