You can use whatever peppers you want...I went with Jalapeno and Habanero since that is all I had but I would think your imagination is the only limit with this....
The recipe is super simple and very basic. It allows for full pepper flavor but adds sweet to cut the heat. This stuff is FANTASTIC on chili dogs, burgers, burittos, anything you would normally put relish or store bought jap peppers from the jar. And since the recipe is sweet...I dare say it would make a great desert topping as well...especially ice cream. Anyways, here's the recipe...
Alum
1 cup water
1 cup apple cider vinegar
3/4 cups sugar
Garlic (optional)
Peppers of your choice. I used a plastic grocery bag full of Jalapenos and about 1/2 bag of habanero to make about 14 pints of peppers.
Slice up the peppers and mix. In a sauce pan mix the water, vinegar, and sugar. Bring to a boil and remove from heat. Pack the peppers into sterilized jars. If you use garlic, I just drop a clove or two into the jar before filling with the peppers. Add 1/4 teaspoon of alum to each jar. Fill with the liquid to about 1/2" from the top. Put on lids and boil the jars to for about 10 minutes to seal. That's all there is to it. I have to make about 3.5 times the recipe in order to get 12-14 pints.
The recipe is super simple and very basic. It allows for full pepper flavor but adds sweet to cut the heat. This stuff is FANTASTIC on chili dogs, burgers, burittos, anything you would normally put relish or store bought jap peppers from the jar. And since the recipe is sweet...I dare say it would make a great desert topping as well...especially ice cream. Anyways, here's the recipe...
Alum
1 cup water
1 cup apple cider vinegar
3/4 cups sugar
Garlic (optional)
Peppers of your choice. I used a plastic grocery bag full of Jalapenos and about 1/2 bag of habanero to make about 14 pints of peppers.
Slice up the peppers and mix. In a sauce pan mix the water, vinegar, and sugar. Bring to a boil and remove from heat. Pack the peppers into sterilized jars. If you use garlic, I just drop a clove or two into the jar before filling with the peppers. Add 1/4 teaspoon of alum to each jar. Fill with the liquid to about 1/2" from the top. Put on lids and boil the jars to for about 10 minutes to seal. That's all there is to it. I have to make about 3.5 times the recipe in order to get 12-14 pints.