Last weekend I went shopping at some of the Asian markets in Portland. I've had a hankering for mangoes, one of my favorite fruits from childhood. I absolutely love them. Such a versatile fruit.
I grew up mostly with the Haden types, and they grew large in Florida. And so juicy! I've tried the Ataulfo or champagne and found them not as sweet or large.
So when I found them reasonably priced I had to have a flat!
As the week progressed and I awaited them to ripen, I decided to try making my version of cowboy candy using my own bread and butter pickling brine that I use to pickle summer squash in.
Anyone who doesn't know what cowboy candy is, it's basically bread and butter pickled jalapenos. And yes, it's addicting on sandwiches, crackers, snacking.
So, today I set out to make my yummy things.
And today I'll share my cowboy candy recipe with you.
4 lbs of a mix of green jalapenos, and if desired red fresno peppers, washed, stem ends cut off and sliced in 1/4 inch rings
For the brine:
In a large stock pot add
2/3 cup kosher salt
5 cups sugar
2 Tbl mustard seeds
2 Tbl turmeric
2 tsp celery seeds
2 tsp fennel seeds
3 cups apple cider vinegar
2 cups white vinegar
Bring the brine to a rapid simmer over medium heat stirring occasionally.
Ready your jars and lids and have your boiling water bath canner ready.
Pack the raw jalapeno slices into the hot sterile jars leaving 1/2 inch headspace. Ladle the hot brine over the jalapenos just covering them. Wipe your jar rims and threads with a damp paper towel. Seal the jars with hot lids. Process in your boiling water bath for 10 minutes, (adjusting time for altitude). Carefully lift the jars out and let them cool on a folded towel for 24 hours. Yes the peppers will float as they were raw packed, but they will meld with the brine and get plump over the course of a week. Let the flavors meld and serve chilled. YUM!!!
This will make 9 pints of candy!
Mango Thai Pepper Jelly
4 Cups of finely chopped mangoes, about 4 large mangoes
1 cup dried thai chili rings
2 Tbl lime juice
5 3/4 cups sugar
2 finely minced garlic cloves
1/4 cup apple cider vinegar
2 pouches of certo liquid pectin
Puree the mango, chili rings, and garlic and add to a large stock pot. Add the vinegar, lime juice, and sugar and bring to a full rolling boil and then boil for 2 minutes stirring constantly. Add the pectin and cook 1 minute more then remove from heat and skim any foam off.
Ladle into hot sterile jars, wipe the rims with a damp paper towel and seal with hot lids. Process in a boiling water bath for 10 minutes, adjusting time for altitude. Remove the jars and let them cool on a towel for 24 hours.
Makes 8, 1/2 pints.
Please note that for those of us who are celiac, after checking the ingredients of Certo's liquid pectin, it appears that it may be safe for us to use. Although as this summer season comes into swing, I'll be figuring out how to make my own liquid pectin from fruits. :)
Enjoy! Please let us know if you try them and if you liked them!