Maple Pickled Jalapenos (Maple Cowboy Candy)

READY IN: 1hrYIELD: 4 Pints

INGREDIENTS

  • 2 12 – 3lbs firm jalapenos, sliced into 1/4 inch rounds
  • 1red onion, quartered and thinly sliced
  • 1cupmaple syrup
  • 1cupsugar
  • 3cupsapple cider vinegar
  • 1 12 cupswater
  • 3teaspoonssalt
  • 2teaspoonsmustard seeds
  • 2teaspoonsblack peppercorns
  • NUTRITION INFO

    Serving Size: 1 (2861) g

    Servings Per Recipe:1

    Calories: 537.9

    Calories from Fat 13 g 3 %

    Total Fat 1.5 g 2 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 1775.7 mg 73 %

    Total Carbohydrate126.7 g 42 %

    Dietary Fiber 8.9 g 35 %

    Sugars 111.2 g 444 %

    Protein 3.3 g 6 %

    DIRECTIONS

  • Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Combine maple syrup, sugar, vinegar, water and all seasonings in a non-reactive pot and bring to a simmer for 5 minutes. Add jalapeno and onion slices, simmer 5 minutes.
  • Ladle hot jalapenos and onions into a hot jar leaving a 1/2 inch headspace; top off with more brine if necessary. Remove air bubbles using clean knife or chopstick. With wet paper towel, wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 15 minutes, adjusting for altitude. Turn off heat; let jars remain in water bath to stand 5 more minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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