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! 🙂