• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

sweets Candied Pepper Question

I like this recipe for Cowboy Candy from the Hill Country Cook. We use 5 lbs, jalapeños to make 12 half pints, with the same amount of syrup. There will be leftover liquid.

Cowboy Candy
Yield: 10 half pints Prep Time: 60 Time: 30 Time: 1 1/2 hours, 2-4 cure time
ingredients:
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper

directions:
Put on a pair of gloves, and slice the jalapeños into thin slices.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Be sure to remove any air bubbles and then wipe the rims of the jars before screwing new lids on.

Process for 15 minutes.
 
I read your whole recipe about candying the peppers whole. Looks like you keep them at room temp for 24 hours, then dehydrate them.
 
check out this recipe.
http://thehotpepper.com/topic/18572-candied-jalapenos-habaneros/
 
I've used this recipe several times.  Super easy, couple hours on the stove, then boiling water bath the small jars. I like to use ripe peppers.  It makes a spicy sweet treat.  Geeme takes the above recipe one step further by drying the candied pieces on parchment paper in a low heat oven.
 
Great way to use the candied peppers is to dump it over a brick of cream cheese and serve with HWheat Thins crackers, like the classic shrimp cocktail appetizer.
 
Back
Top