Best Tropical Cowboy Candy Recipes

CANDIED JALAPENOS & GARLIC

Candied Jalapenos & Garlic image

If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. -Rita Ladany, Edison, New Jersey

Provided by Taste of Home

Time 40m

Yield 3 pints.

Number Of Ingredients 9

Ingredients

1 pound jalapeno peppers (about 16), cut into 1/4-inch slices
1-1/2 cups thinly sliced garlic cloves (about 4 bulbs)
3-1/2 cups sugar
1-1/4 cups red wine vinegar
3/4 teaspoon salt
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
1 cayenne pepper, minced, optional

Steps:

Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes., Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

TROPICAL COWBOY CANDY

Tropical Cowboy Candy image

These jarred jalapenos are sweet, tangy, and spicy! The chunks of pineapple are super tasty to munch on too. There are so many ways to serve this - on hamburgers or hot dogs, in salads, as an appetizer (we poured it over a brick of cream cheese), or eat them straight out the jar. Easy and fun to make, they'd make a great...

Provided by Cathy Smith

Categories Other Sauces

Time 45m

Number Of Ingredients 5

Ingredients

2 lb fresh jalapenos
1 1/3 c cider vinegar
2 c fresh or canned pineapple without the juice
4 c sugar
4 Tbsp mustard seed

Steps:

1. Slice jalapenos.
2. Mix cider vinegar, sugar, and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
3. Add jalapenos.
4. Simmer for 5 minutes more.
5. Load hot sterilized jars with 4 to 5 chunks of pineapple.
6. Using a slotted spoon add jalapenos first.
7. I drain the liquid and leave the majority of the seeds out of the jars but you can put them in.
8. Add liquid filling the jars leaving a 1/4 headspace.
9. Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed.
10. Wipe rims with a wet paper towel.
11. Add hot lids/rings.
12. Place in water bath canner.
13. Process at a full boil for 15 minutes.
14. Note: If you like it even milder then, by all means, split jalapenos in half and take out the seeds and ribs.