Cowboy Candy


We’ve tweaked this recipe and love the results! So I thought I’d share.

The original recipe comes from the USDA canning website here:

http://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html

  • 7 lbs firm bell peppers
  • 3-1/2 cups sugar
  • 3 cups vinegar (5 percent)
  • 3 cups water
  • 9 cloves garlic
  • 4-1/2 tsp canning or pickling salt

We adjusted the sugar and spices (which is allowed) and have liked this recipe:

  •  7 lbs peppers (combination of jalapeño, banana, anaheim, and bell. Sliced thin.)
  • 7 c. Sugar
  • 3 c. Vinegar
  • 3 c. Water
  • 9 cloves garlic (or 1-2 T garlic powder)
  • 4 1/2 tsp canning salt 
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed

The only difference from the linked recipe is we combine all the spices in with the syrup and bring to a boil.

Process as listed in the original recipe. Enjoy! 🙂

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