Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

632

Anyone familiar with this?

Cowboy Candy

3/4 pounds jalapeños ( I used 5 big ones and 1 small one, it’s what I had from the garden) 1/2 red bell pepper ( I used half of a candy cane bell pepper) 2 cups white granulated sugar 3 cups apple cider vinegar 1 12oz jar

Wash and dry your jalapeños and bell pepper. Cut your jalapeños into 1/4 to 3/8th inch rings and dice your bell pepper.

In a small, deep saucepan, add your sugar and vinegar and bring to a boil over medium heat. Stir until sugar is dissolved. Add the peppers and bring back to a boil. Turn down to a simmer and stir now and then, cooking for about 4 minutes, until the jalepenos lose their bright green color.

Remove from heat with a slotted spoon, place the peppers in a clean 12 oz jar.

Return the the syrup to the heat and bring back to a boil for about 5 minutes or so until the mixture is syrupy (it will not be thick). Pour the hot liquid over the jalapeños.

Let cool to room temperature, cover, and refrigerate.

Note: This is a “refrigerate” not “canned” version.

Anyone familiar with this? >Cowboy Candy > 3/4 pounds jalapeños ( I used 5 big ones and 1 small one, it’s what I had from the garden) 1/2 red bell pepper ( I used half of a candy cane bell pepper) 2 cups white granulated sugar 3 cups apple cider vinegar 1 12oz jar > Wash and dry your jalapeños and bell pepper. Cut your jalapeños into 1/4 to 3/8th inch rings and dice your bell pepper. > In a small, deep saucepan, add your sugar and vinegar and bring to a boil over medium heat. Stir until sugar is dissolved. Add the peppers and bring back to a boil. Turn down to a simmer and stir now and then, cooking for about 4 minutes, until the jalepenos lose their bright green color. > Remove from heat with a slotted spoon, place the peppers in a clean 12 oz jar. > Return the the syrup to the heat and bring back to a boil for about 5 minutes or so until the mixture is syrupy (it will not be thick). Pour the hot liquid over the jalapeños. > Let cool to room temperature, cover, and refrigerate. > Note: This is a “refrigerate” not “canned” version.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (8).
[–] • 1 pt

Hell yes! We made this stuff last year and it was outstanding! We also added superhots to some jars and those were outstanding as well!