I recently posted a photo of the red peppers that went into the making of this and decided to show the finished product too. I didn't get as clear of a shot as I wanted because of the condensation on the jars that have been on the refrigerator.
For the mundane peppers challenge
These certainly look very interesting. Would love to try it sometime but I am not a huge fan of spicy food. With it being candy, is it also sweet and spicy?
@joansmor@gaillambert@randystreat@lesip@maggiemae@summerfield@louannwarren@thewatersphotos@madamelucy@ludwigsdiana@wakelys@pamalama@tunia@jacqbb@rensala@olivetreeann@mccarth1@marilyn I really appreciate all of you taking the time to leave such nice comments. As I understand it the peppers are to be eaten straight out of the jar or with a snack cracker and cream cheese Leslie. I thought you would like it Lou Ann. Maggiemae I would love to give you some and would be happy to deliver it personally if you were closer. I have not tried them yet but hope to when I visit my grandson soon as I made them for him. I think the heat of them depends a little on how many seeds are in the jar and I tried to keep many of them out. They really were very easy to make and may be kept in the refigerator for several weeks with no need to can them. Since several asked, here is the recipe I used. If you mkae them please let me know if you liked them
2C (450ml)sugar
3C (750 ml) apple cider vinegar
3/4 pounds (340 g) fresh green jalapeños, washed and sliced into 1/4 to 3/8th inch rings (6-12mm)
1/2 red bell pepper, cut into a small dice
In a small, deep saucepan, add sugar and vinegar and bring to a boil over medium heat. Stir until sugar is dissolved.
Standing back (so as not to inhale the fumes) add the peppers and bring back to a boil. Turn down to a simmer and stir now and then, cooking for about 4 minutes, or until peppers have lost their bright green color.
Remove from heat and with a slotted spoon, place the peppers in a very clean 12 ounce jar.
If desired, strain the seeds from the syrup and discard. Return the syrup to the heat and bring back to a boil for five minutes. Pour hot liquid over the jalapenos. The jalapenos will float at first, but after a few hours will distribute throughout the jar.
Thanks for the recipe! I just may have to try this. I might cut back on the jalapeños and add more bell pepper though. It sounds good with crackers and cream cheese.
2C (450ml)sugar
3C (750 ml) apple cider vinegar
3/4 pounds (340 g) fresh green jalapeños, washed and sliced into 1/4 to 3/8th inch rings (6-12mm)
1/2 red bell pepper, cut into a small dice
In a small, deep saucepan, add sugar and vinegar and bring to a boil over medium heat. Stir until sugar is dissolved.
Standing back (so as not to inhale the fumes) add the peppers and bring back to a boil. Turn down to a simmer and stir now and then, cooking for about 4 minutes, or until peppers have lost their bright green color.
Remove from heat and with a slotted spoon, place the peppers in a very clean 12 ounce jar.
If desired, strain the seeds from the syrup and discard. Return the syrup to the heat and bring back to a boil for five minutes. Pour hot liquid over the jalapenos. The jalapenos will float at first, but after a few hours will distribute throughout the jar.
Let cool to room temperature, cover and store in the refrigerator. Any leftover syrup (and there will be some) can be saved for another use.
Here is the link https://frugalhausfrau.com/2017/06/16/cowboy-candy-sweet-hot-pickled-peppers/