Sweet and Spicy Delight: How to Make Cowboy Candy at Home!

INGREDIENTS

• 6-8 jalapeños, sliced into rounds
• 1 red onion, sliced
• Two big spoonfuls coarse salt
• 250 mL (1 cup) apple cider vinegar
• 250 mL (1 cup)  granulated sugar
• 5 mL (1 tsp) mustard seeds
• 2 mL (½ tsp) coriander seeds
• 2 mL (½ tsp) cumin seeds
• 2 mL (½ tsp) fennel seeds

DIRECTIONS

1. In a glass bowl toss together the sliced jalapeños, red onions, and salt.
2. Place in the fridge overnight.
3. The next day, drain off and discard the liquid.
4. In a mortar and pestle, lightly crush the mustard, coriander, cumin, and fennel.
5. In a small pot, combine vinegar, sugar, salt, and mustard, coriander, cumin, and fennel seeds. 
6. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves, about 4 minutes.
7. Add jalapeños and onions, and bring back to a boil. 
8. Cook for about 5 minutes.Use a slotted spoon to transfer jalapeños and onions to a 500 mL glass jar, pack down as tight as possible.
9. Bring vinegar mixture back to a boil and continue boiling until syrupy.
10. Carefully pour syrup into the jar with the jalapeños and onions, making sure they are submerged. 
11. Cover tightly with a lid and refrigerate once cooled to room temp.