Since we're so bad at actual letter writing...
Wednesday, October 02, 2013
Well, it's a mix of jalapenos and hungarian peppers. But the basic recipe I followed is over at
Tasty Kitchen: Candied Jalapenos.
Wash em up and then slice off the ends. Lots of people recommend using gloves when cutting hot peppers. I suppose that would keep my eyes from watering so much when I forget and rub my eyes.
Then slice em all up about 1/8 inch thick.
The dry ingredients are sugar, tumaric, granulated garlic, celery salt and cayenne.
Two cups of apple cider vinegar are poured over the dry ingredients and the mixture is brought to a boil.
When the mix has simmered for a few minutes the pepper slices are added. Those are simmered together for another few minutes.
Then the peppers are ladled out with a slotted spoon. The sauce is heated back up to boiling.
The peppers are packed into sterile jars and then topped with the juice close to the top of the jar.
Follow the directions for your own canner. It will depend on the canner, the size of the jars, and your altitude.
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