Cowboy Candy with Sweet and Spicy Jalapeños (Print version)
Glossy candied jalapeño rings in a sweet, tangy syrup with steady heat and plenty of ways to serve them.
# Ingredients:
For the jalapeños
01 -
2 lb (900 g) fresh jalapeños, stems trimmed and sliced into 1/4-inch rings
For the syrup
02 -
2 cups (400 g) granulated sugar
03 -
1 cup (200 g) packed light brown sugar
04 -
1 1/2 cups (360 ml) apple cider vinegar, 5% acidity
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground turmeric
07 -
1 teaspoon mustard seeds
08 -
1/2 teaspoon celery seed
09 -
1/2 teaspoon fine sea salt or pickling salt
10 -
1/2 teaspoon red pepper flakes, optional
# Instructions:
01 -
Wear gloves. Trim the stems and slice the jalapeños into 1/4-inch rings. Remove some ribs and seeds first if you want a milder batch.
02 -
In a wide non-reactive pot, combine both sugars, apple cider vinegar, garlic powder, turmeric, mustard seeds, celery seed, salt, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar dissolves.
03 -
Add the jalapeño rings to the bubbling syrup. Simmer for 5 minutes, folding gently, until the peppers look shiny and slightly softened.
04 -
Use a slotted spoon to transfer the jalapeños into clean heat-safe jars, packing them loosely and leaving room for syrup.
05 -
Boil the syrup for 5-8 minutes until it thickens slightly. Pour the hot syrup over the peppers until they are covered.
06 -
Let the jars cool at room temperature, then cover and refrigerate. Chill for at least 3 days before serving for the best flavor.
# Good to know:
01 -
Makes about 4 half-pint jars, depending on pepper size and packing.
02 -
This is a refrigerator recipe unless you follow a tested water-bath canning process.
03 -
Best flavor develops after 3-7 days in the refrigerator.