This homemade cowboy candy recipe, or candied jalapenos, is so easy, perfect for desserts or snacking, nice and sweet with a touch of heat.
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
- In a glass bowl toss together the sliced jalapeños, red onions, and salt.
- Place in the fridge overnight.
- The next day, drain off and discard the liquid.
- In a mortar and pestle, lightly crush the mustard, coriander, cumin, and fennel.
- In a small pot, combine vinegar, sugar, salt, and mustard, coriander, cumin, and fennel seeds.
- Bring to a boil over medium heat, stirring occasionally, until sugar dissolves, about 4 minutes.
- Add jalapeños and onions, and bring back to a boil.
- 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.
- Bring vinegar mixture back to a boil and continue boiling until syrupy.
- Carefully pour syrup into the jar with the jalapeños and onions, making sure they are submerged.
- Cover tightly with a lid and refrigerate once cooled to room temp.
