pepper | Mason Jars and Mixing Bowls

Ok, so that title is a bit misleading. I actually pickled 3 pounds of store bought peppers. But this was a total win of a recipe. I’ll be keeping these on hand forever.

I wanted to make pickled peppers for a while. Only problem was, for what? My younger kids don’t like too much spice, and I’m not real keen on strong heat. I didn’t want to make jars and jars of stuff just to sit around.

What I wanted was something closer to “Hots.” A blend of sweet and spicy peppers packed in oil that is popular on sandwiches on the east coast.

I found yellow chile peppers at the grocery store. Didn’t know much about them, but they looked good. And I thought they’d look good in a jar. So I grabbed a couple pounds and brought them home.

On the way home I stopped by Cost Plus and found their Weck Jars on sale. So of course I grabbed 3 of them as well. I know the price is high. But I love them. Weck jars have a presence to them. They just look so amazing with food in them. The added benefit of food only touching glass is a bonus.

Pickled Pepper Brine
5 C White Vinegar
1 C Water
4 t Pickling Salt
2 T Sugar

Start by rinsing and hand washing all your peppers. Pretty easy step.

Cut the top off each pepper and then slice lengthwise.

Pack the pepper halves in to jars. I pushed them down to compress them, but not enough to break them. My childhood Tetris experience definitely helped me out.

Combine the brine ingredients and bring to a boil. Pour the hot brine over the peppers leaving 1/2″ headspace.

Add your lids and rings, or in case of Weck jars, rubber bands and lids.

Process for 10 minutes in a water bath.

Skip ahead 3 weeks. I always let my pickled foods sit for 21 days before opening. It can be murder seeing them every day. But it’s totally worth it.

The end result were peppers that have a mild heat like green chiles, the tang of vinegar, and the subtle sweetness that you get with sweet peppers. It’s like a blend of sweet and hot peppers, but only one pepper. I couldn’t be happier.

Tonight I chopped a couple up and used added them to a bowl of mild chili. But I can totally see these sliced on a sandwich, mixed in with ground beef as a burger or meatloaf, or on a pizza. As soon as stock runs low I’ll be making more.

When your passion is putting food in jars people tend to find out. Most of my friends know that I spend many weekends canning in the kitchen. They also know that I hate seeing food wasted and generally will try to find some way to preserve anything anyone drops off on my doorstep. This has its advantages and disadvantages. One of the nicer points is that generally I get volumes of free produce. The drawback however is dealing with my wife when she comes home to find approximately 300 pounds of lemons on the countertop.

This weekend I returned from a short trip back east to a message from a friend who told me that he had lemons and jalapenos waiting for me. Lemons are easy. Limoncello and preserved lemons, as well as candy lemons are an annual thing for me. But jalapeños I haven’t done yet. So I started thinking of creative ways that I could use my hot little friends.

After the success of Dilly Beans I decided its time for me to go back to canning roots and try some of the tried and true local gems that people have been making for ages. Forget innovation. Forget variation. Some things are good for a reason.

So here we go. Another recipe I’ve heard about for a while but had never tried is Cowboy Candy. Cowboy Candy is candied jalapeño peppers. Just like with the beans, people rave about these things. They talk about the stuff like it’s crack. Like once you start you’re gonna be fiending in your bedroom crying for another jar. Every recipe I’ve come across comes with the same warning. “Make more than you expect. You’ll go through faster than you think. Your friends will take your entire inventory.” If everyone is this wild about them they must be onto something.

They’re supposed to be amazing on burgers, with cheese and/or crackers, on top of meat as a glaze, as a condiment or straight out of the jar with a fork.

The following recipe is found all over the Internet. I don’t even know who to give credit to at this point. Maybe it’s public domain by now? I found it the recipe I followed on a Facebook canning group. But you can find it, word for word, on several sites.

Cowboy Candy
3lbs Jalapeños
2 C Apple Cider Vinegar
6 Cups Sugar
1/2 t Turmeric
1/2 t Celery Seed
3 t Minced Garlic
1 t Cayenne Pepper

The peppers that my friend brought over were red and bit small. So I decided to pick up some larger green ones from the grocery store. Together I felt they made a nice mix, added some variety, and looked appropriate for the holiday season. I used 2 pounds of green and 1 pound of red peppers.

I’ve made many recipes with many hot peppers in them before and generally don’t wear gloves. However this time you’re going to be slicing at least 3 pounds of jalapeno peppers over the course of probably 20 minutes. It is well worth your time to wear a pair of latex or rubber gloves during this process. You will appreciate this when you need to rub your eye, scratch your nose, or God forbid, use the restroom.

Start by slicing off the very top of the pepper to remove the stem. Then slice the pepper into little 1/4 inch rounds.

When you are finished set the peppers aside. In a large pot combine the apple cider vinegar, sugar, and spices. This is the one point where I deviated from the recipe. I read online that many people found this recipe to be very sweet and they reduced the sugar. I reduced the sugar by one cup. However, I doubled the recipe for the brine.

Bring the brine to a boil, reduce the heat, and simmer for five minutes. Then add the pepper slices and simmer for four minutes. You don’t want to be standing right over the pot while the stuff is boiling. The combination of vinegar and peppers coming up into your eyes and lungs is quite overwhelming. I had the fan on over the stove throughout. Use a slotted spoon to remove the peppers and place them into clean jars. Leave 1/4 inch headspace.

Return the remaining brine to the heat. Boil it hard for six minutes. Then use a ladle to pour the brine over your peppers in the jars, again leaving headspace. Use a clean paper towel and a dab of white vinegar to clean the rims of the jars.
Process half pints for 10 minutes and pints for 15.

It was suggested that the leftover brine makes an excellent marinade, addition to sauces, or a condiment in and of itself. I went ahead and jarred up what I had left and processed it alongside the peppers.

As with everything pickled these bad boys need to sit for a little while. The suggested time is three weeks. We’ll see how long these last in my pantry before the wife finds them.

I also plan on adding these to my repertoire of easy to make Christmas gifts. Although slicing the jalapenos took a little bit of time the actual process for cooking and preparing the cowboy candy was very easy.