Cowboy Candy (Candied Jalapeños)
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 ½ 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
Directions
- 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
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
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.