Kowboy/ Kowgirl Candy
Total Time: 20 minutes – yield 2 pint jars
Ingredients
1 pound fresh jalapeño, washed, stems removed and sliced ( about 1/4” thick)
1 cup apple cider vinegar
2 cups granulated sugar
½ teaspoon turmeric
½ teaspoon celery salt
½ teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons mustard seed
Directions
In a medium size saucepan mix the apple cider vinegar, sugar, turmeric, celery salt, onion powder, garlic powder and mustard seed. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add the jalapeño slices, stir and simmer for an extra 5 minutes. With a slotted spoon scoop out the jalapeño and transfer to the mason jars. Divide as evenly as possible. After the jalapeño have been removed boil the liquid for an extra 5 minutes. Let cool for about 10 minutes then ladle the liquid over the jalapeño, leaving ¼” on top. Store in the refrigerate for up to three months. For best results allow the cowboy candy to sit in the refrigerator for a week before eating.
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