Low Carb Cowboy Candy
Cowboy candy is sweet, spicy and just plain delicious. The sweetened, pickled jalapeños taste great on cream cheese or added to a burger. They can also be used to top a bowl of chili, tacos, pizza or your favorite stew. This recipe includes directions for canning, but they can also be stored in the refrigerator.
Low Carb Cowboy Candy
Ingredients:
Directions:
Slice the peppers into uniform 1/4 inch rounds. Discard stems. In a large pot, bring cider vinegar, sweetener, and spices to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars. Allow 1/4 inch head space. Bring the syrup to a full rolling boil for 6 minutes.
Use a ladle to pour the boiling syrup over the jalapeño slices. Use a bamboo skewer to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel place lids on to finger-tip tightness.
Place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Remove from the canner and leave them to cool for 24 hours. Check all lids the next day to make sure they sealed. Any that didn't seal can be placed in the refrigerator for immediate use. The sweetener may crystalize in the refrigerator, but this will not ruin the flavor. Allow to age for 2 weeks to a month before eating. They taste great immediately out of the canner, but aging improves the flavor.
Low Carb Cowboy Candy
Ingredients:
- 3 pounds fresh firm, jalapeño peppers, washed
- 2 cups cider vinegar
- 3 cups of Lakanto or Swerve sweetener
- 1 1/2 cups of powdered Splenda
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Directions:
Slice the peppers into uniform 1/4 inch rounds. Discard stems. In a large pot, bring cider vinegar, sweetener, and spices to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars. Allow 1/4 inch head space. Bring the syrup to a full rolling boil for 6 minutes.
Use a ladle to pour the boiling syrup over the jalapeño slices. Use a bamboo skewer to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel place lids on to finger-tip tightness.
Place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Remove from the canner and leave them to cool for 24 hours. Check all lids the next day to make sure they sealed. Any that didn't seal can be placed in the refrigerator for immediate use. The sweetener may crystalize in the refrigerator, but this will not ruin the flavor. Allow to age for 2 weeks to a month before eating. They taste great immediately out of the canner, but aging improves the flavor.
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