Cowboy Candy

Ingredients
Vegan, Gluten free

∙ Serves 20

Produce

• 1 tbsp Garlic powder

• 1 lb Jalapeno peppers

Baking & Spices

• 1/4 tsp Cayenne pepper

• 1/4 tsp Celery seed

• 2 tbsp Mustard seed

• 2 cups Sugar

• 1/4 tsp Turmeric

Oils & Vinegars

• 2/3 cup Cider vinegar

Instructions
In a small pot, add all ingredients except for the jalapeños. Bring the pot to a
quick boil, then lower the heat to simmer the mix for 5 minutes.Add the
jalapeño pepper rings and simmer for 5 additional minutes.
• Scoop the jalapeños out of the liquid and place them evenly across two pint-
sized canning jars. Top the jars with the sugar-vinegar, leaving 1/4 inch of
head space in each jar. Cover with airtight lids.
• Place the jars in a large pot and fill the pot with hot water. Cover the two
pint jars by two inches.
• Turn the oven heat to high and bring the hot water bath to a boil, then allow
the jars to sit in the bath for 10 minutes.
• Carefully remove the jars from the hot water bath and set them to the side to
cool. Refrigerate the candied jalapeños once the jars reach room
temperature.
• Eat once chilled, or for best flavor allow the cowboy candy to sit at least
overnight.