Monday, August 25, 2014

Jalapeno Cowboy Cowboy


Jalapenos are good any way you slice em!!  Try this Tangy, Sweet, Hot Pepper on a cracker with a bit of cream cheese.  



  • 5 to 6  pounds of Firm, Fresh Peppers, Washed and Sliced 
  • 2 cups Cider Vinegar
  • 6 cups White Granulated Sugar
  • ½ teaspoons Turmeric
  • ½ teaspoons Celery Seed
  • 1 tsp of Mustard Seed (Use 2 if you like it)
  • 3 teaspoons Garlic Powder

Yields approximately 6 pint jars or 12 half pints
Wash and Slice your peppers.

Bring all ingredients except peppers to a boil over medium high heat.  Reduce heat and simmer 5 minutes.  Add peppers and return to boil.  Simmer for 4 to 5 minutes.

Use a slotted spoon and ladle peppers into jars. Bring liquid back to a boil.   Cover peppers in liquid leaving ½ head space.  Remove air bubbles and adjust head space. 

Wipe rims of jars with paper towel dipped in vinegar to ensure a good seal.  Put on lids and bands.  Tighten finger tight.  Water bath process for 15 minutes. 

Label and Store in a cool, dark room.



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