Candied Pepper Question

indy_chuck

• Sep 7, 2017

• #1

Is anyone familiar with this candied pepper recipe?  I'm curious about step 2., the author says to let the chiles sit in the syrup mixture for 24 hours.  Is this at room temperature or refrigerated?
 
Thank you,
 
Here is the link to the recipe - http://www.fieryfood...died-capsicums/
 

 

The Hot Pepper

Founder

Admin

• Sep 7, 2017

• #2

Sugar is a natural preservative, it's fine room temp, and in fridge even the solution may set up. So leave out imo.

 

AndyW

• Sep 7, 2017

• #3

I'm no expert, but from context clues (mentioning how to avoid fermentation), I'd go with room temp. I'd also think the syrup would thicken enough to be unworkable if refrigerated.

 

The Hot Pepper

Founder

Admin

• Sep 7, 2017

• #4

Not sure if you have a vacuum sealer but if wanting to skip the overnight soak you could force-marinate it in a vac sealer.

 

indy_chuck

• Sep 7, 2017

• #5

I'm kind of liking the multiple day process, I'm on day 3 now.  The involvement and effort makes it a little more enjoyable....for me anyway.
 
Thank you all for confirming if the overnight can be kept at room temp.  This is what I was doing, but wanted to confirm this since the recipe didn't specify.

 

MikeUSMC

• Sep 7, 2017

• #6

indy_chuck said:

I'm kind of liking the multiple day process, I'm on day 3 now

Click to expand...

That's awesome. Got any pics?