Cowboy Caviar Canning Recipe: Easy and Delicious!

I gathered quite a few jalapeno peppers from my garden and I decided that I wanted to make this recipe. I do not just use jalapeno peppers though, I use whatever peppers I have coming in at the time. I had some cherry pepper, bell peppers and other peppers so I added those to this recipe. You will need the following ingredients:

Yields: 7 half pint jars or 3 1/2 pints

Cowboy CaviarPhoto bySheree

Recipe:

3 pounds of jalepenos, or other hot/mild peppers

4 cups of sugar

1 teaspoon of canning salt

2 cups of cidar vinegar

Cowboy CaviarPhoto bySheree

Wash and slice the peppers up into circles or you can dice them if that is what you prefer.

Prepare the boiling bath canner and began heating it up on the stove, Do not boil the water just get it hot so that the jar temperature and the water bath canner temperature is about the same.

In a large sauce pan add the sugar, salt and vinegar and bring to a rolling boil.

Cowboy CaviarPhoto bySheree

Add the peppers and bring this mixture back to a boil and boil for 5 minutes.

Cowboy CaviarPhoto bySheree

Turn the heat off and began adding the peppers to the jars and the then cover the peppers with the liquid leaving 1 inch headspace.

Cowboy CaviarPhoto bySheree

Tip: You will have some of the pepper brine left and I always just can it along side of the peppers to use as brine when I am marinating meat or just cooking a recipe.

Wipe the rims of the jars with a clean towel and add the lids and rings.

Place the jars into the water bath canner and precess them for 10 minutes when the canner reaches a full rolling boil.

Turn off the heat and remove the jars and sit them on a clean dry kitchen towel and leave them untouched for 24 hours.