Cowboy Candy (aka candied jalapenos)

As many of you know...I love "hot and spicy" food...but I also love my sweets.  Cowboy Candy takes care of both of those needs.  Sweet with a spicy bite from the jalapenos...these are great right out of the jar or for something a bit different, put them on your seafood or pulled pork tacos.  You will not be disappointed.

Obviously, much of the spice is dependent on how "hot" the jalapenos are.  You can ask at the grocery store where you buy them how hot they are but it isn't likely that anyone can tell you that information.  I just take a chance and purchase them and hope for the best...after all, surprises are always good; right?

Ingredients

• 20 large jalapenos
• 2 cups of apple cider vinegar
• 2 cups of granulated white sugar
• 2 cups of packed brown sugar, light or dark doesn't matter.
• 1 teaspoon of turmeric
• 1 teaspoon of garlic powder
• 1/2  teaspoon of celery seed
• 1 teaspoon of cayenne pepper
• 1 tablespoon of mustard seed

Instructions

1. Wearing gloves, slice and discard stems from peppers, then slice in 1/4 inch thick rounds.  Transfer to a bowl and set aside.
2. In a large pot over high heat add all the other ingredients.  Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
3. Add the slice jalapenos to the pan, bring the heat back up to high and simmer for 4 minutes.
4. With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4 inch of the upper rim of the jar.
5. Put the heat back on under the pot to high and boil the liquid for about 7 minutes.  Then remove pot from the heat and allow to cool for a few minutes, 3 to 5 minutes will suffice.
6. Using a ladle (or measuring cup with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapenos are completely submerged.  (Take a chopstick or a skewer and poke it into the bottom of the jars a few times to release any pockets of air.)
7. Wipe the rims of the jars with a clean, damp paper towel.  Seal with two-piece lids.  Place in the refrigerator.
8. Let chill for at least two weeks (preferably a month.)  The longer they sit, the better they will taste.
9. Keep stored in the refrigerator.