Sugar-Free Cowboy Candy

Ingredients:

1 1/3 apple cider vinegar

1 1/2 C Lakanto MonkFruit Golden

1/2 tsp cayenne 

1/2 tsp celery seed

1/2 tsp garlic powder

1/2 tsp turmeric

2 lb Jalapeños 

1 tsp Corn Starch

1 Tbsp Water

1. Wash and slice jalapeños 1/4” - 1/2” slices. Set aside. 
2. To make Brine:  In large pan combine vinegar, Monk-fruit, Cayenne, Celery Seed, Garlic Powder and Turmeric.  Heat on medium high heat and boil for 7 minutes. 
3. Add jalapeños. Stir to coat for 4 minutes. 
4. Load jars leaving 1” Headspace. 
5. Boil Brine 5 minutes. 
6. Blend cornstarch and water smooth. Add to brine. 
7. Bring to boil 1 minute stirring constantly. 
8. Ladle brine into jars, leaving 1” headspace. 
9. Water Bath Process for 25 minutes 
10. Remove to towel lined counter and allow to cool. 
11. Test lids. Label and store.