Cowboy Candy (Candied Jalapeños) (Print version)
Sweet, spicy candied jalapeños simmered in a tangy brown sugar syrup and chilled until glossy and bold.
# Ingredients:
For the peppers
01 -
1 lb (450 g) fresh jalapeño peppers
02 -
Optional for milder heat: seeds and ribs removed from some peppers
For the syrup
03 -
1 3/4 cups (350 g) packed light brown sugar
04 -
3/4 cup (180 ml) apple cider vinegar, 5% acidity
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon celery seed
07 -
1/2 teaspoon yellow mustard seed
08 -
1/2 teaspoon ground turmeric
09 -
1/4 teaspoon cumin seed
10 -
1/4 teaspoon fine salt
11 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Put on gloves. Rinse the jalapeños, trim off the stems, and slice into 1/4-inch rings. Remove some seeds and ribs if you want a milder batch.
02 -
Add brown sugar, apple cider vinegar, garlic powder, celery seed, mustard seed, turmeric, cumin seed, salt, and red pepper flakes to a medium saucepan. Bring to a simmer over medium heat and cook for 3 minutes, stirring often.
03 -
Add the jalapeño rings to the syrup. Simmer for 4-5 minutes, stirring gently, until the rings look glossy and slightly softened.
04 -
Use a slotted spoon to transfer the jalapeños into clean heatproof jars. Leave room for the syrup to cover the peppers completely.
05 -
Continue simmering the syrup for 8-10 minutes until it lightly coats a spoon. Do not reduce it to a thick candy syrup.
06 -
Pour the hot syrup over the jalapeños. Cool to room temperature, cover, and refrigerate for at least 3 days before serving.
# Good to know:
01 -
This is a refrigerator recipe and is not written for shelf-stable canning.
02 -
Best flavor after 3 days of chilling.
03 -
Use within 1 month for best quality.