Cowboy Candy Relish

cruzin4us

3 lbs of Peppers: 2 red bell peppers and the remaining can be a mixture of hot peppers such as Jalapenos, Serranos, Fresno Chilies, Manzano, etc.

2 cups apple cider vinegar

6 cups white granulated sugar

½ tsp tumeric

½ tsp celery seed

3 tsp granulated garlic

¼ tsp cayenne pepper

3 tsp mustard seed

Remove stems and most of the seeds from peppers

Chop peppers in food processor.

In large pan mix together vinegar, sugar, tumeric, celery seed, granulated garlic, cayenne pepper and mustard seed. Bring to a boil and then hard simmer for 5 min.

Add chopped peppers to vinegar mixture and return to a full rolling boil. Boil for 4 min, stirring constantly.

Using a slotted spoon, pack peppers into ½ pint jars. Pack tightly.

Pour brine over peppers leaving ½ in headspace. De-bubble with a chopstick. Add more brine if necessary. Wipe rims and place lids and rings on jars. Tighten to finger tight.

Put remaining brine on stove top and bring to a boil. Boil for 5 min.

Pour brine into ½ pt jars and wipe rims. Add lids and rings and tighten to finger tight.

Process in water bath canner for 10 minutes.

Remove from canner and leave undisturbed for 12 hours.

Remove rings and wash jars if necessary.

Do not open for at least 3 weeks.

Can double recipe using 6 lbs of peppers but do not change the amount of brine. For added heat leave in some seeds or add some habanero peppers.

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