Cowboy Candy (Candied Jalapeños)

Cowboy Candy (Candied Jalapeños)


Equal parts fiery and sweet.
  • 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
  1. 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. 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. Using a slotted spoon, transfer jalapeños to a 10- to 12-oz. container (an old glass jam jar is a good choice).
  4. 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).
  5. 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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