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Cowboy Candy (Candied Jalapeņos) Recipe

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This recipe for Cowboy Candy (Candied Jalapeņos) is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 jalapeņos (about 6), stemmed and thinly sliced
Directions:
Directions:
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.

Add jalapeņos and return to a boil. Cook, pressing gently to help jalapeņos stay mostly submerged, until they look shiny and a little shriveled, about 5 minutes.

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

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).

Carefully pour syrup over jalapeņos in jar, pressing gently so they're mostly submerged. Let cool to room temperature. Refrigerate, covered, up to 3 weeks.

 

 

 

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