Candied Jalapenos are an easy to make sweet and spicy jalapeño pickle that make sandwiches, salads, tacos, and everything sing! These are a long time favourite recipe of our family and readers alike!
Find out why everyone loves Candied Jalapenos so much, and if you need independent verification, read the many happy reviews in the comment section below the post.
Once upon a time, my friend Katie casually mentioned eating a sandwich made with Candied Jalapeños. She enthusiastically sang the praises of what she described as an addictive jar of goodies.
I spent a couple of weeks working on how to recreate these. After carefully examining close to thirty recipes on Candied Jalapeños, also known as cowboy candy (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists.
Since jalapeños are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.
I opted for acidifying the pepper liquid instead of pressure canning. I wanted to maintain some of the texture of the peppers through the process and I knew pressure canning Candied Jalapeños would turn them to flavorful mush.
The result was gobsmackingly, head-spinningly, brain-addlingly delicious. Sweet, spicy and savory, Candied Jalapeño rings are way too easy to eat on just about everything.
I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill. You’ll find them perched on top of a cream cheese laden cracker and all sorts of other evil things at our house.
There are even a significant number of readers in the comments section who advise putting the syrup on vanilla ice cream! Have you tried this?
For such a simple thing to can, these pack tons of flavor. You’re going to want to make as many Candied Jalapenos as you possibly can simultaneously.
Because once that first jar is cracked open you’re not going to be able to stop eating them. And I mean that.
Cowboy Candy Recipes
These are one of the things that I can annually without fail. Knowing that we have a few dozen jars of these makes my family happy at mealtime and makes holiday gift giving easier.
Do you hate canning? Or are you too afraid of canning to try?
For those of you who may be freaking out slightly or massively over the idea of canning, rest easy. You do not actually have to can these: you can refrigerate them instead.
To skip the canning portion simply do this. Follow all of the instructions up to the actual canning portion, then stash the jars of candied jalapenos in the refrigerator for up to three months.
If you can them, they’ll last for a year. That said, if an alternative is all that stands between you and making them, use your chill chest!
Candied Jalapeno Recipe
This is one case where there is no substitute for fresh peppers. Many folks have asked whether they can substitute frozen or canned jalapeños for the fresh ones in the recipe.
The bad news is that you cannot swap in an already cooked or frozen pepper in this cowboy candied jalapeño recipe. When you cook or freeze any produce, you are beginning the process of breaking down the cell walls.
If you cook them in the syrup again (which is necessary!), you’ll break down the walls even more. The extra cooking will make for mushy peppers, which we are trying to avoid.
Are Candied Jalapeños Hot?
Yes. They are.
One of the fun mysteries of jalapenos is you never quite know how hot your peppers are until you cut into them. I’ve read that the more tan veins a jalapeno has, the hotter it is, but I’ve not proven that to my satisfaction yet.
That said, how how your candied jalapenos will be is a little bit of a toss-up unless you know how hot your peppers are. Please remember that they’re going to be lava hot as soon as you’re done cooking them, but they’ll mellow a bit as they age.
On that note, wear gloves when working with the peppers. I’m not calling you a wimp.
It’s just that jalapeños have a notoriously wide range of heat on the Scoville scale. Trust me when I tell you that it’s a rude surprise when you process 3 pounds of wicked hot ones without wearing gloves!
This recipe is designed to be made with jalapeño peppers, but many readers have substituted serranos, habaneros, bell peppers, banana peppers, and all sorts of other peppers with good results. Please feel free to get creative here!
You can safely use any fresh pepper you’d like as long as you keep to the 3 pound quantity. Several readers have also reported chopping the peppers instead of slicing for candied jalapeno relish and I can confirm this is delicious!
How many jalapeño peppers are in 3 pounds? There isn’t perfect answer to this because the peppers vary so much in size naturally.
Three pounds of jalapeños is approximately 60 peppers. You’re much better of going by weight, though, because of the wide range of sizes in peppers.
Cowboy Candy Recipe
Let’s address slicing the peppers, because we’re going to be going through 3 pounds, folks. The quickest, easiest way to do so is with a slicing blade on a food processor, standing the peppers on their ends in the feed chute.
No food processor? Use a mandolin! No mandolin? Just take your time and slice by hand with a very sharp knife and gloved hands.
I’ve been asked many times whether you should discard the seeds. We like them so I don’t bother with removing them.
Contrary to the old wives’ tales, seeds do not contain the heat of a pepper. It is the membrane inside the pepper packs the most punch.
Since you’re not removing that, don’t sweat the seeds. Come for the cowboy candy recipe, stay for the bad jokes.
Cowboy Candy
Please do not reduce the sugar in our cowboy candy recipe. It is there both to improve the texture of the pepper and syrup as well as to help preserve the peppers.
I originally added turmeric to the recipe just to help improve the colour of the finished peppers. But I ended up loving the very subtle warm hint of mustard flavour the turmeric adds to the party, so it stayed.
I’m keen on using Bragg’s Apple Cider Vinegar, but any undiluted cider vinegar will work in our cowboy candy recipe. In a pinch, you could substitute white distilled vinegar, but it will have a slightly sharper taste to the syrup.
While I positively love granulated garlic in this recipe because it doesn’t clump like garlic powder does, you can substitute garlic powder if needed. It’s important to realize that granulated garlic is a much coarser product than powder so please remember to reduce it by half.
In other words, instead of using 3 teaspoons of granulated garlic, you’d use 1 1/2 teaspoons of garlic powder. Alternatively, if you have dried garlic flakes, you can use those. In this case, you’ll use 2 tablespoons of flakes in place of 3 teaspoons of the granulated garlic.
And finally, a word about the celery seed and cayenne pepper. The celery seed adds a little special umami to our cowboy candy that can’t be added any other way.
Don’t worry if you’re not a celery fan, these don’t eat like celery pickles. They’re a subtle addition that brings a little extra savouriness and they’re relatively easy to find in even moderately stocked grocery stores.
The cayenne pepper, unlike many other ingredients, is optional. It’s true that cayenne pepper packs a real punch heat-wise, but it’s a different heat and a different flavour than the super fruity fresh jalapeno brings.
Cayenne is earthy and a little smoky, and I really enjoy that in our candied jalapenos. If you’re looking to mitigate some of the heat, feel free to omit this.
Candied Jalapenos Recipe
Quite a few folks have asked WHEN exactly to start timing the boiling of the peppers. You begin timing them once the liquid has returned to a full rolling boil. That means that the liquid does not stop boiling when you stir it.
As soon as it reaches a full rolling boil, reduce the heat to a simmer and let it simmer gently for 4 minutes. To clarify further, you will not be boiling them hard for 4 minutes, you will bring them to a boil then drop the heat and simmer.
Many, many people have asked me whether they messed up the recipe because their peppers look all shriveled after simmering them in the syrup, packing them in jars, and canning them. The short answer is no.
But truly they WILL look shriveled when you jar them up if you’ve simmered them properly. They will re-plump as they spend their 4 weeks of rest time in the jar between processing and opening.
Yes, I said 4 weeks. My husband has been known to crack a jar at the two week mark out of desperation for candied jalapenos, but he will absolutely agree with me that they improve immensely in flavour and texture when left to mellow for at least 4 weeks after processing.
Try to be patient. You’ll be rewarded.
How to serve cowboy candy:
We love candied jalapenos a.k.a. cowboy candy on cream cheese and crackers, obviously… But we also love them in sandwiches, on Bacon Wrapped Hot Dogs, salads, taco soup, tortilla soup, tacos, and pizza. or chopped up in dips!
The sky is the limit. I kind of suspect my husband would eat them on breakfast cereal if he didn’t know I’d wonder about his sanity.
You will need this equipment to make Candied Jalapenos
large stainless steel stockpot
long handled stainless steel slotted spoon
And this equipment is helpful but not strictly necessary
rubber gloves or disposable gloves
food processor with a slicing disc
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Are you worried it will be too difficult? I promise it isn’t!
In fact, I have this video to show you just how easy the process is! Check it out!
Candied Jalapenos
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem.
Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds using either a chef’s knife or a food processor fitted with a slicing blade. Set these aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a full rolling boil. Reduce the heat and simmer for 5 minutes.
Raise the heat to HIGH, add the pepper slices, bring the contents of the pot to a hard boil, then reduce the heat once more and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Return the pan full of syrup to the burner and once again turn heat up under the pot. Bring the syrup to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick or butter knife in down to the bottom of the jar two or three times to release any trapped pockets of air.
Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
Place jars in a canner carefully and cover with hot water by 2-inches. Bring the water to a full rolling boil.
When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
Let the jars rest in the hot water for 5 minutes, then use canning tongs to transfer the jars to a cooling rack.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating.
Candied Jalapenos
Rate RecipeIngredients
- 3 pounds fresh firm, jalapeno peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
- *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
- Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
- Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Want more Food Preservation recipes like Candied Jalapenos? Try these!
- Homemade Claussen Knock-off Pickles
- Cherry Habanero Lime Jam
- Easy Fast Kimchi
- Fire Cider Health Tonic and Homeopathic Remedy
- Instant Hummus in a Jar
- Best Thing Tomatoes
- How to Freeze Rice
- Ginger Peach Preserves
- Three In One Pears
- Root Beer Syrup
- Zesty Corn Relish
- Habanero Peach Jam
Originally posted May 23, 2010, updated in 2015, 2017, and June 2022.
Reader's Thoughts...
Krysten says
Hi Rebecca! I absolutely LOVE hot pepper jelly and these look like they will be absolutely delish. Can you please tell me how many jars you would use for this recipe if you are using 8 ounce jars? Thanks!
Charlotte says
While throwing these guys into jars I lost a ring to the counter and popped it in my mouth…so spicy! I love hot food but good gravy..gravy! Are these guys going to mellow out? I used banana peppers, jslepenos, and a sweet mild pepper so tbey wouldnt be too spicy for my hubs and now I’m afraid they’ll be too spicy for me! Anyone cut out the cayenne?
Rebecca says
They absolutely will mellow out. I think I mentioned it in the body of the post, but they are positively incendiary when they first go into the jars. Give them the time recommended and they will chill somewhat.
Holly says
I made these a week ago, already had to get into them. Sooooooooooooo tasty. I used a HUGE pot that I inherited from my grandma as a water bath canner, ball makes a relatively cheap plastic canning rack that fits perfectly inside it, and its tall enough to make sure I have plenty of water covering the jars. As a bonus, the plastic rack has a handle, and came with a funnel for filling the jars and I think a set of jar lifters too. Anyone that wants to try the canning part should look for the kit, its not very expensive to start out.
Kathy T says
This is my 4th year making “Cowboy candy” candied jalapanoes…and quadrupled the recipe because I use so many during the year and give so many away.. in fact when I go to U-pick farms that is the only reason I pick jalapeno pepers is to make this recipe. Whenever I make meals at work, especially taco/mex meals I always bring candied jalapenoes, and when I say “Cowboy Candy” I se the look of confusion and the hesitation when they grab just one sliced piece..then a moment of recognition and the piling on the plate of so many more. I love the die hard hot foodies that just shrug when they first put the slice in their mouth, then chew and then I see the heat register and they are amazed at the sweet taste then the heat taste. This is my first go to recipe of my canning season. When I prepare “church” meals, I always bring a jar along for coniment/side dish and they are always gone when friends realize what they are. To anyone hesitating about making/canning these all I can say is “GO FOR IT” you won’t be disappointed. THEY ARE SOOOOOO GOOD>
Rebecca says
Thank you, Kathy! It’s so nice to know someone else loves them as much as we do. And thanks for your vote of confidence in the recipe!
Amy says
Rebecca,
I have the same concern/question as Susan from June 6th about the boiling/simmering of the peppers. I did make this recipe last year and it was delicious…it was end of season so I only made 4 – 1/2 pint jars. I made them 4th of July weekend and they are a brighter green than last years. I made them again yesterday and they are a darker green than the ones from the beginning of July.
Could you please explain the boiling – simmering process and time for the jalapenos?
Thank you!
Rebecca says
It’ll take a little bit to get those to the simmer, but you’ll start the timer as soon as you see them simmering.
Susan R Wehling says
I am so confused. In the recipe it does not say to boil the peppers. It says to boil other stuff let simmer for 5 minutes and a dd peppers and let simmer for 4 minutes. But above in your hints is says to put peppers in at a rolling boil. You say “To clarify further, you will not be boiling them HARD for 4 minutes, you will bring them to a boil then drop the heat and simmer.” but the recipe says “In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.: so i don’t see where I boil the peppers-please help! thanks!
Todd says
Rebecca,
I have seen several variations of this same recipe and would like to know your thoughts regarding the final steps of canning or not canning and refrigeration. The recipe I use contains a similar vinegar to pepper ratio and calls for a final boil, filling the jars, and refrigeration. Considering the relatively high vinegar content and the available space in my refrigerator, I often put them directly in the pantry without refrigeration. I have not discovered any ill effects.
In this case, is there any risk in not refrigerating? Also, what is the upside for the extra effort when canning? Is it necessary with the high vinegar content?
Rebecca says
Hi Todd-
I personally wouldn’t stash them (high vinegar content or no) on the pantry shelf without sealing the jars in a boiling water bath unless your pantry is at root cellar temperatures (between 40-50 degrees F.) Even then, I’d probably feel like I was living dangerously. I’ve taken enough food safety courses to err on the side of caution 😀 The vinegar does a great job of preventing nasties from growing, but the real insurance policy here comes in the water bath process itself which forces the rest of the air out of the jar to prevent not just the nasties, but oxidization (discolouration) as well. All that aside, I prefer the texture of the candied jalapenos once they’re refrigerated. I feel like they are a little more tender crisp when cold.
Lea Ann (Cooking on the Ranch) says
Thanks for this recipe. I look forward to making these once our farmer’s market has boxes of fresh plump jalapenos. I’m curious about that sandwich your friend had. Do you know more about that? I’d love the make the perfect candied jalapeno toppped sandwich.
Rebecca says
Hi Lea Ann- I’d like to tell you what my husband says, which is that any sandwich with candied jalapenos is the perfect one 😀 If you’re looking for one that is particularly suited for candied jalapenos, though, look no further than this Second to Naanwich (made with Tandoori Style Grilled Chicken) from right here on Foodie with Family.
Dana says
Hi! I just had these for the first time this last Christmas, and fell in love. I’ve been pouring over different recipes, and finally decided on yours, after reading your notes about being able to this without canning. I have never even attempted canning before, so having the option to do this another way safely was exciting. Thank you. I do love the recipe though, I tasted the syrup after I finished putting my jalapenos in jars. It was so amazing, I can’t wait to use it tonight on my chicken legs for dinner. Thank you for all the tips it really helped make the whole process so much easier and less worry about messing it up.
I do have a few questions after reading through the comments:
~ If I am not canning them, should I still let the jars sit on the counter for a 24 hour period, or put them into the fridge immediately?
~ How long should I wait before opening up the jars to eat and share with family? Since the shelf life is so much shorter, I was wondering if I could eat them right away or still wait a few weeks?
Rebecca says
Hi Dana- I’m so glad you gave them a try. I would still let them sit for 24 hours to cool before putting in the refrigerator. You could probably get away with opening them a little earlier. The real key here will be a visual one for you. When the peppers look plump again (because they’ll likely look a little shriveled right after making them) you’re good to go. They will, like their shelf stable counterparts, mellow as they age, so keep that in mind!
Dana says
Thank you so much for the tips and visual cues to look for. My husband has already dipped into the extra sauce, and used it with his crackers and celery. He is super excited, and actually is thinking he will try it in a mixed drink or even his hot green tea, He’s thinking it’ll be amazing in everything. Thank you again for sharing this recipe!
Safetydog says
Just saw that you are a contributor to Tasty Kitchen. That’s where I found this recipe originally. Love candied jalapenos.
Rebecca says
Sure enough! That’s my recipe up on Tasty Kitchen! 😀 I’m glad you and yours like it!
Safetydog says
I’ve been making these for years – they are addicting! Sent a jar home with DD’s boyfriend. He and two roommates ate the entire jar in an evening. Guess they liked them, too!
Angie says
I will for sure be making these! They sound wonderful! I use the non canning method when I do pepper, I think I just get burnt out on boiling method after the tomatoes 🙂 Can’t wait to try this! Pinning it now 🙂
Cathy o says
I have used your recipe for 3 years using jalapeños from my garden. Sometime I mix red and green jalapeños together for fun. I have even used extra syrup as a chicken marinade and as a start for making pickled eggs. Yum! Thank you so much for making me look like a good cook.
Robby says
I have been intrigued by this recipe for a while. Alas, I live at about 5500′ altitude which raises a question or two. Is the simmering for four minutes about texture or food safety? I will caveat that by saying I would put them in my fridge for the shorter duration, not canning to sit on the shelf. I will likely make a fraction of a batch to see how they turn out since timing is somewhat unreliable here, but your answer will help guide my own tweaking for our conditions. They look like the perfect ‘game day’ something special and look forward to trying them.
Rebecca says
I am terribly sorry to say I have zero canning experience at higher altitudes. I would highly recommend bouncing your ideas off of a local cooperative extension representative. My guess is that if it’s going in the fridge you could probably halve that simmering time, but I’d feel better if you check with them! (The time is about reaching a particular temperature and holding it there for a certain amount of time, so it’s more of a safety issue than anything.)
Brenda says
Would you happen to have nutritional information for this recipe? I’m curious to know what the sugar content is in each serving. Thanks!!
Rebecca says
Hi Brenda- I do not do the nutritional number crunching on my recipes. There are a number of good nutritional calculators online that could help you if you enter the ingredients.
colleen shore says
Do you have to use a canner or can you just boil your lids and put them on the jars…I’ve done this with jalapeno jellie?
Lindsay says
I would like to know this as well. I live in South Korea and have no access to a canner. Any tips??
Rebecca says
Hi Lindsay, you can use any big, deep pot lined with a towel to act ask a water bath canner. The only restriction is to make sure the jars are covered by at least an inch of water as it boils!
Lindsay says
Awesome! Thank you!
Michelle says
This recipe looks amazing! I have never done any canning but would love to make these for Christmas gifts. Is there a lot of equipment I need to get started since I don’t have any of the proper canning tools?
ursula says
Hi, canning is about as easy as it gets. I had never canned until I met my husband, and could’t believe how easy it really is. I am no canning expert by any means, and recommend buying a canning book, such as Ball or Better Homes and Gardens, etc. or going to your local extension office for information. All the information from times to safety are there for you. There are 2 types of canners that can be bought…a pressure canner and a water bath canner. With this recipe you only need a water bath canner which is very inexpensive, ( i have canned with using a deep pot), but, I recommend buying one. Depending on size it is under $20. Basically, after the jars are filled, place them in the water bath and cover about 1-2 inches above the jars and bring to a boil for the allotted time. Timer starts when the water comes to a boil. Good Luck and have fun!!!
Stefani N says
I have made this receipe about 4 times. LOVE IT!!. I am making them now for gifts this holiday season. I usually half the receipe so I’m not in the kitchen all night. I find about 10 jalapenos per 1 little jelly jar (50 jalapenos of average size) and 1/2 the receipe makes 5 jars. I’m looking forward to trying some of your other receipies. Thank you for sharing.
Lucky says
I make a much easier recipe using jarred pickled jalapenos. I don’t bother with pickling mine – as I don’t have the equipment or time to master a good pickling effort.
Rebecca says
Sounds like a nice quick solution, but I’m standing by this recipe. It’s fantastic and worth the effort!
Roseann Sewell says
I would like a recipe using the jarred jalapenos. That is the way my friend made them in the past but I was confused by her recipe.
Roseann
Rebecca says
Hi Roseann,
I’m afraid I haven’t tested any other type of candied jalapenos because I’m so satisfied with these. These have the bonuses of being made from fresh ingredients and being shelf-stable when canned properly.
Eric says
This is my 2nd year making these with my home grown jalapenos and cayenne peppers and they’re a huge hit with everyone who has tried them. Last year I followed your recipe exactly. This year I followed the recipe – just made more of it. I *may* have been a bit overzealous with my pepper crop. I ended up using about 12lbs of jalapenos fresh off the plants. I quadrupled this recipe and noticed that I probably could have gotten away with using about 1/2 to 2/3 of what I ended up using for ingredients. After filling up 10, 1-pint jars with jalapenos, I topped them off with the sauce. Then I filled up a 1 qt jar with just the sauce. I still have probably half a gallon of sauce remaining. I also noticed that I needed to boil it for longer on its own after I scooped the peppers into their jars. With the water from the peppers it was too thin after 6 mins.
Anyway, anyone have any idea what I can do with 1/2 gallon of extra sauce? It’s delicious, but I’m not sure what to do with it. I imagine it would store in the fridge for a good long while (due to the acidity and sugar).
TONYK says
I AM NOT SHOUTING, I JUST LIKE ALL CAPS —
I JUST MADE MY FIRST BATCH AND HAVE TWO QUESTIONS
1. I USED WHITE VINEGAR AS CIDER VINEGAR IS HARD TO FIND — WILL IT MAKE A DIFFERENCE?
2. IF I COOKED THE PEPPERS A BIT LONGER WOULD THAT SOFTEN THE A BIT MORE — SON HAD CHEWING PROBLEMS WITH CRISPY THINGS —
THANKS SO MUCH FOR YOUR HELP —
TONYK
Rebecca says
Cider vinegar has a milder, gentler tang than white vinegar and is my pickling liquid of choice, but there will not be any safety reason to avoid swapping in white for cider… They’re about equal in acidity.
If you cook them longer they may become mushy and lose structural integrity. If that’s what you’re going for, it should be okay!