When I had Nick plant me some Goliath Jalapeno peppers, I had it in my mind I would make these, or something similar. Thank goodness, he only planted me one plant as we've had more than our fair share of these giant peppers. But since I am not eating dairy anymore, I have been trying to figure out what to do with the excess peppers.
I dehydrated several trays worth early on in the harvest of them. And I've been making batches and batches of raw and cooked salsa. We decided we like cooked salsa the best.
This week though I decided I wanted to try something called Cowboy candy. A friend of mine suggested it a few year's back, but for one reason or another, I never made them. So, since I had collected a nice size bunch of peppers, I decided to try it out. I just wanted some to store in the refrigerator though and not go through the whole canning procedure. It's been way too hot for that!
Looking through the recipes, the ingredients called for spices I didn't have on hand and was already halfway done chopping the peppers at that point. So, I improvised. I basically used my zucchini relish bring recipe. I also didn't want to make a huge batch of these since I'm the only one eating them.
Here's how I made mine:
I chopped up jalapeno peppers 1/4 inch thick and set aside in a bowl of water. Sprinkled canning salt on top and let them sit, while I prepared the brine. It equaled to 5 cups of peppers.
Then, I mixed 1 cup cider vinegar and 2 cups of sugar in a large stockpot and added 1 teaspoon pickling spice to the mixture.
After that I rinsed the salt off and let the seeds float to the top and poured as much of them out as I could. I find now that I'm older I can't stand the heat of peppers as much as I could when I was younger.
Next, I boiled the vinegar and spice mixture for 2 minutes. Then, I added the drained and rinsed peppers to the pot and let them boil for 8-10 minutes. I scooped the peppers out and put them in one pint jar and one half pint jar. Then, added the brine to the top of the jar and let cool. Into the fridge they went. I had a tiny bit of brine leftover which I ate on some ham for lunch. It was delicious!
I haven't tried the peppers yet (will in a few days) but will let you know how they turned out.
I can't wait to try them!
On a side note- I visited a new kitchen store in a nearby town and they had samples of their candied jalapeno peppers. (I imagine mine will taste similar) They served theirs on crackers. They were delicious! It would have been better with cream cheese, but oh well...