Today i’m making candied peppers, courtesy of my friends Jon and Vanessa. After having a great meal (that Jon prepared) with them on Saturday, they gave me a gallon bag of banana peppers. Some of them i grilled last night, stuffed with sharp cheddar and cream cheese. They were a hit! So today i’m going to candy the rest. i’ve never done this before, so i tweeked other recipes that i’d heard of to make a special UnHinged version of the popular treat. Recipe:
2 cups of vinegar
6 cups of sugar
1/2 tsp celery salt
1/2 tsp turmeric
1 Tbsp minced garlic
1 tsp jalapeno powder
The brine has a yellow tint from the turmeric. So this needs to simmer until all the sugar is dissolved. While that’s heating up, chop the peppers into slices a bit thicker than you want them to end up because they’ll probably shrink a tad when canned. Mine are sliced about a third of an inch. i always wear gloves when dealing with peppers because of my last indecent when my fingers burned for 12 hours. Garden peppers are hotter, so beware!
Next transfer all the sliced peppers into the brine and simmer for about 5 minutes. Then remove the peppers and bring the brine to a rolling boil for another 5 minutes. Careful here, because of the sugar content. It may try to burn and carmelized sugar stuck to the bottom of a pot is a pain in the patooty to get off. Anyways, so while the brine is coming to a boil, pack the peck of pickled peppers into jars. For these, i’m using half pint jars. Then top them off with the brine and process them in a water bath.
The result is a thick syrupy-sweet/hottish pepper munchie that can be used in a wide variety of ways. Apparently they’re really good, as my official taste-testers claim. i’ll try it on different things and post the results. i actually picked all the jappies and pablanos from my garden, then went down the street to my friend, Lissa’s. She traded me a bunch of peppers from her garden too (organically grown) for veggies from mine. But even after all those peppers, because they shrink down, i have only 4 half pints. So bear that in mind when preserving your own pepper bounty in a candied fashion.
Diplomats are just as essential to starting a war as soldiers are for finishing it… You take diplomacy out of war, and the thing would fall flat in a week. ~Will Rogers