Candied Jalapeños (Cowboy Candy)
These sweet & spicy candied jalapeños are incredibly easy to make & go great in sandwiches, with fried chicken or on nachos.
Servings: 12 People
Equipment
- Large Kilner Jar
- Medium Saucepan
- Slotted Spoon
Ingredients
- 250 g Jalapeños (Roughly 12 Peppers)
- 300 g Vinegar (White Wine Or Apple Cider)
- 400 g Caster Sugar
- 6 Black Peppercorns
- ½ tsp Garlic Granules
- ¼ tsp Cayenne Pepper
Instructions
- Using a sharp knife, cut the jalapeños into 5mm thick slices, discarding the stem. Set to one side.I'd recommend wearing a pair of gloves to do this!
- Next, add the vinegar, sugar, peppercorns, garlic granules & cayenne pepper into a medium saucepan then set over a low heat.
- Cook the pickle until the sugar has dissolved, stirring occasionally then increase the heat to medium-high & bring to the boil.
- Boil the pickle for 3-4 minutes, until reduced & syrupy then turn the heat back down to low & add in the jalapeños.
- Cook the jalapeños, stirring regularly until they have started to soften & darken in colour. This will take around 5 minutes.
- Using a slotted spoon, remove the jalapeños from the vinegar & transfer into a clean jar.
- Set the pan of vinegar back over a medium-high heat & bring to the boil. Cook for 4-5 minutes, until syrupy then pour over the jalapeños.
- Let the candied jalapeños cool completely then refrigerate for a day before using.
Notes
1. Jalapeños - For this recipe, we're using 250 grams of jalapeños, which equates to around 12 peppers.
2. Vinegar - Either white wine vinegar or apple cider vinegar can be used for this recipe.
3. Clean Container - Make sure that the container that you're going to be storing the jalapeños in is both clean/sterilised & heatproof.
4. Storage - Kept in the fridge, candied jalapeños will keep for 3-4 weeks, providing that you're container was thoroughly cleaned before using.
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