A great way to use up jalapeno peppers. We love this candied version so much that we grow peppers just so I can make the “cowboy candy”. I serve them on a cracker smeared with ricotta or cream cheese and a couple of the sweet chillies on top. You can also use them in your burgers, with cheese or cold meats, the possibilities are endless.
300g jalapeno chilli peppers, cut into 5 mm slices
240g caster sugar
120ml cider vinegar
1/2 tsp turmeric
1/2 tsp ground ginger
1 tbsp yellow mustard seeds
1/2 tsp cayenne pepper (optional if you want additional heat)
Sterilise 4 jam jars (I always sterilise more than I need as you never know how many jars you will fill depending on the size of the jalapenos.
Put the vinegar, sugar and all the. spices in a pan and bring to a quick boil then immediately lower the heat and stir until the sugar has dissolved.
Add the jalapenos and stir to make sure they are all coated with sticky syrup. Allow them to bubble for 5 minutes then remove from the heat.
Using a slotted spoon, transfer the peppers to the jars. Pour the syrup into a jug and top up all the jars. Allow to cool slightly, screw the lids on tightly and store for a month before opening. Once opened, store in the fridge. I have a jar in my larder from last year and it’s still fine.
Sweet pickled jalapenos - "Cowboy Candy"
Ingredients
- 300 g jalapeno chilli peppers cut into 5mm rounds
- 240 g caster sugar
- 120 ml cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1 tbsp yellow mustard seeds
- 1/2 tsp cayenne pepper (if you want more heat)
Instructions
- Sterilise 4 jam jars (I always sterilise more than I need as you never know how many jars you will fill depending on the size of the jalapenos.
- Put the vinegar, sugar and all the. spices in a pan and bring to a quick boil then immediately lower the heat and stir until the sugar has dissolved.
- Add the jalapenos and stir to make sure they are all coated with sticky syrup. Allow them to bubble for 5 minutes then remove from the heat.
- Using a slotted spoon, transfer the peppers to the jars. Pour the syrup into a jug and top up all the jars. Allow to cool slightly, screw the lids on tightly and store for a month before opening. Once opened, store in the fridge. I have a jar in my larder from last year and it's still fine.
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