Cowboy Candy? Wait, what? Jalapenos? Yes, exactly. Here at the Compound we're going green and growing our own food, and part of this means jalapenos. But here's the thing, These plants, by the grace of God, produce an abundant harvest; so many peppers, so what to do? Candy those homegrown bad boys. Here's how.
Raise many adorable jalapeno seedlings. Watch them spout and grow, and then transplant them to the ground of your compound. Good, honest, down to earth work. Then water them and watch them grow, like a gardener. No kidding, in time they'll start to flower and bear fruit, peppers. Harvest those peppers and behold the glory of God's creation as you do. Then?
Boil up a cup of cane sugar, a half cup of apple cider vinegar, add 1/4 tsp of mustard seed, celery seed and turmeric and 1/2 tsp of kosher salt. Bring all this to a boil and simmer for a few minutes as you slice up a 1/2 pound of peppers.
Add the jolly peppers to your simple syrup, let 'em boil for a few minutes until vaguely shriveled, then transfer your garden grown goodness to a mason jar using a slotted spoon. It's not hard, just do it. Next step, simmer the spiced syrup for four or five minutes and then pour it on top of the peppers in their specially sterilized jar.
Somewhat in awe of this garden-to-mason-jar progress, stand back and have a glass of cold white wine, you've deserved it, and let the syrup simmer for a few more minutes. That done, pour it over the peppers in their shiny, glassy jar. Well done, let it rest, like the good Lord on the Sabbath, then seal up the jar, put it in the fridge and wait for a couple of weeks.
Net result? I tell you, dear friends, total awesomeness. Word to the wise, don't touch your eyes while you're at it.
LSP
