Cowboy Candy (Candied Jalapeños)

Cowboy Candy (Candied Jalapeños)

from delish.com
10 min

Cowboy Candy, aka pickled jalapeños, is the perfect spicy-sweet condiment to add to a sandwich, a hot dog, or nachos.

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

Directions

  1. 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. 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. 3

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

  4. 4

    Return vinegar mixture to a boil and continue to cook until syrupy and reduced to about 1/2 c., 8 to 10 minutes (this largely depends on size of pot you use, so keep an eye on it).

  5. 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.