Name: Cowboy Candy (Candied Jalapeños)
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 c. apple cider vinegar -; 1 c. granulated sugar -; 1 1/2 tsp. kosher salt -; 3/4 tsp. brown or yellow mustard seeds -; 1/2 tsp. coriander seeds, lightly crushed -; 1/2 tsp. cumin seeds -; 1/2 tsp. fennel seeds, lightly crushed -; 8 oz. fresh jalapeños (about 6), stemmed and thinly sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cowboy Candy (Candied Jalapeños)

1. 1 c. apple cider vinegar -

2. 1 c. granulated sugar -

3. 1 1/2 tsp. kosher salt -

4. 3/4 tsp. brown or yellow mustard seeds -

5. 1/2 tsp. coriander seeds, lightly crushed -

6. 1/2 tsp. cumin seeds -

7. 1/2 tsp. fennel seeds, lightly crushed -

8. 8 oz. fresh jalapeños (about 6), stemmed and thinly sliced -

How to cook deliciously - Cowboy Candy (Candied Jalapeños)

1. Stage

In a small pot, combine vinegar, granulated sugar, salt, and mustard, coriander, cumin, and fennel seeds. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves, about 4 minutes.

2. Stage

Add jalapeños and return to a boil. Cook, pressing gently to help jalapeños stay mostly submerged, until they look shiny and a little shriveled, about 5 minutes.

3. Stage

Using a slotted spoon, transfer jalapeños to a 10- to 12-oz. container (an old glass jam jar is a good choice).

4. Stage

Reduce vinegar mixture to a low heat and continue to cook until syrupy and reduced to about 1/2 c., around 10 minutes (this largely depends on size of pot you use, so keep an eye on it).

5. Stage

Carefully pour syrup over jalapeños in jar, pressing gently so they're mostly submerged. Let cool to room temperature. Refrigerate, covered, up to 3 weeks.