Candied Hot Peppers - "Cowboy Candy"

 

Cowboy Candy

How hot these are depends on the peppers you use.  I just used a variety from my garden, not bothering to follow the exact recipe for types of peppers.  These are sooooo good.  I use them in omelets, on sandwiches, on salads...    Often for lunch, I'll have sourdough bread with these pepper on top

Approx 3lbs  Jalapenos [or mixed hot peppers]

2C Apple Cider Vinegar

6C Sugar

1/2t Turmeric

1/2t Celery Seed

3t powdered garlic

1t cayenne pepper

This makes roughly 4-5 pints.

I use my food processor to slice these.  I like them on about the thickest setting.

It's REALLY hard to get the amounts written down accurately for this recipe, because my peppers have a lot of variation.  The goal, for me, is to fill the pan with peppers, so there is no liquid on top.  As they cook down, there will be a lot more liquid, and the peppers will take up less space in the liquid.  

[This is a double batch]

You'll likely end up with extra liquid - you can can just the liquid and use it as a marinade - or use it to make a spicy mustard.

I haven't tried these on a roast yet - but I'm told they are excellent in place of the pepperoncini in this recipe:

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