Cowboy Candy (Candied Jalapeños)
Rating
Equal parts fiery and sweet.
Ingredients
- 1 c. apple cider vinegar
- 1 c. granulated sugar
- 1½ tsp. kosher salt
- ¾ tsp. brown or yellow mustard seeds
- ½ tsp. coriander seeds, lightly crushed
- ½ tsp. cumin seeds
- ½ tsp. fennel seeds, lightly crushed
- 8 oz. fresh jalapeños (about 6), stemmed and thinly sliced
Instructions
- 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.
- 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.
- Using a slotted spoon, transfer jalapeños to a 10- to 12-oz. container (an old glass jam jar is a good choice).
- Return vinegar mixture to a boil and continue to cook until syrupy and reduced to about ½ c., 8 to 10 minutes (this largely depends on size of pot you use, so keep an eye on it).
- 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.
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