Candied jalapeños "cowboy candy" ?
 

I have pulled up two recipes, both using 3 lbs. Jalapeños. One recipes says use 6 cups of sugar, the other calls for 3 cups. I haven't done this before, I don't can so these will go straight into refrigerator. All other ingredient amounts are the same including vinegar (2 cups).

Have any of you made this and how much sugar should I use? I want them to be candied but 6 cups? :?!?:

Any advice appreciated!

There's no *tested* recipe for cowboy candy so I'd have to look at other sources. If I were going to make this, here is the recipe I would use. 2 cups of vinegar for 3 lbs of jals doesn't look like enough.

Small Batch Cowboy Candy
(pickled jalapenos)
1 lb fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes. Makes 2 pints

For comparison, here is the nchfp recipe for pickled jals. Even more vinegar but there is water too. The acid keeps this safe w/o all the sugar.

3 pounds jalapeño peppers
1½ cups pickling lime
1½ gallons water
7½ cups cider vinegar (5%)
1¾ cups water
2½ tablespoons canning salt
3 tablespoons celery seed
6 tablespoons mustard seed

1/4 tsp cayenne in a lb of jalapenos? Think anyone will notice? ;););)


Actually, that Cowboy Candy sounds interesting. Think I'll try it.

[QUOTE=dmforcier;660239]1/4 tsp cayenne in a lb of jalapenos? Think anyone will notice? ;););)


Actually, that Cowboy Candy sounds interesting. Think I'll try it.[/QUOTE]
I wouldn't one bit.
Worth

Okay they are all sliced up now, a mixture of jalapeño, fresno and a few jimmy nardello. I still have tons left over and more to pick, have already pickled several jars so I guess I will just freeze the rest.

So here is the recipe I am thinking of following. Barb, how much would you increase vinegar amount to for the 3 lbs?

[url]http://www.foodiewithfamily.com/candied-jalapenos/[/url]

Lol dmf and Worth, I will probably not bother with the cayenne. These are MUCHO NACHO jalapeños and very hot!

It sounds really good. I think I'll try it too.

Best Maid makes sweet jalapeno relish that tastes good, but it's not very hot.

Looking at the recipe and remembering that you'll refrigerate these, I'd stick with the 2 c cider vinegar and cut the sugar down to 4 c, maybe some of it brown? Six c is more like a jam recipe. Any chance you have a way to test pH?

If you've got so many, try the recipe once, then adjust it and do it again.

If you aren't canning them, you can make it any way you want. (I am sorry, I somehow skipped right over that in your intro post) I think the high sugar content is for the "candied" effect. Exchanging brown for white sugar will change the taste.

I don't have a smart phone and am baking today, so I only get on here when I have a moment to go upstairs to the pc. :D

Okay so here it is. Two cups vinegar is enough, I have a little left over. As you can see they do shrivel since the peppers themselves are actually simmered in the liquid for 4 minutes (I used the recipe that I posted). So, I had a little over 3 lbs. which filled a quart jar. Let me tell you they are already delicious, I can only imagine how good they will be if I can wait a month!? Whoa that's a huge pic, and of course sideways as well.:?

Robert, I have a friend who makes a sweet jalapeno relish to sell at our farmers' market. Oh my gosh, is that stuff good! I hide it in the frig so no one else finds it. I mostly use it in my home canned tuna for a sandwich or cracker dip. She sells it for $5/half pint along with other spicy relishes and does quite well.

Yum, Jillian! Yes, try to wait. It's worth it!

It looks wonderful Jillian. :)

I had forgotten the Scoville unit level for Mucho Nacho which is between 4,000 and 8,000 units. Being that they are red - they're probably even hotter.

Salt, the red ones are fresno and a few Jimmy Nardello. I think if I make this again I will slice a little thicker.

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!

Guru, that is the exact recipe that I used!

[url]http://www.foodiewithfamily.com/candied-jalapenos/[/url]

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

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.

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.

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

Worth

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

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?

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

I wasn't able to find her name anywhere on the website, but I did find it here - [URL]http://www.pbs.org/food/features/kitchen-careers-the-hill-country-cook-food-blogger/[/URL].

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, [URL]http://thehillcountrycook.com/2013/11/new-mexican-apple-pie.html[/URL]

[QUOTE=Father'sDaughter;660487]I wasn't able to find her name anywhere on the website, but I did find it here - [URL]http://www.pbs.org/food/features/kitchen-careers-the-hill-country-cook-food-blogger/[/URL].

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, [URL]http://thehillcountrycook.com/2013/11/new-mexican-apple-pie.html[/URL][/QUOTE]

That is her.
Here is about her.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwia7ZuEvtvVAhUr7IMKHZNjCwIQjxwIAw&url=http%3A%2F%2Fthehillcountrycook.com%2Fabout&psig=AFQjCNHUn5zAvOe-hwkfbkpuKtimFKpljA&ust=1502961768465447[/url]

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

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

Sorry clicked on it saw who it was and closed it as fast as I could.:no:

Worth

[QUOTE=Worth1;660901]Sorry clicked on it saw who it was and closed it as fast as I could.:no:

Worth[/QUOTE]

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

You can write it down for us please.:lol:

Worth