Candied jalapenos aka cowboy candy are sweet-spicy pickled jalapenos

Описание: A fun condiment that you can add to salads, tacos, sandwiches, burgers, baked beans, hotdogs, and cocktails. Slices of jalapenos are preserved in spiced sugary syrup, it’s a spicy sweet delish.

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2 cups

Ingredients

1-pound Jalapeños
2 cups sugar
1 cup Apple cider vinegar
1/2 teaspoon turmeric powder
1 1/2 teaspoon chili powder
1/2 teaspoon ground garlic
1/2 teaspoon ground ginger
1 teaspoon salt


Instructions

Wear disposable gloves when working with hot peppers.
Clean and dry jalapeno peppers. Slice and discard the stem, slice into 1/4-inch-thick slices.
To reduce the heat, you can remove the seeds by coring them. I like it spicy, left the seeds on.
In a large pot stir together sugar, apple cider vinegar, and spices (turmeric powder, chili powder, ground garlic, ground ginger, and salt).
Bring it to a full rolling boil, stirring occasionally. Reduce heat to medium-low and boil for about 5 minutes until the sugar is completely dissolved and the syrup begins to turn gooey thick.
Add sliced peppers to the syrup and bring it back to boil, and then reduce heat to medium-low to simmer for an additional 5 minutes. Stir occasionally.
Peppers will begin to soften and darken a bit as it absorbs the syrup.
Using a slotted spoon transfer jalapenos from the syrup to clean dry jars leaving 1/2-inch room at the top.
Pour the boiling syrup over the jalapenos in the jar (don’t hold the jar like I did to show the in the video the pouring step. The syrup will be HOT and you may burn your fingers. Sorry if it was stressful to watch me pour hot syrup into the jar while holding it. I was careful and I did not burn my fingers, did it to capture video quickly)
Wipe the rim of the jar clean with a clean damp kitchen towel. Cool it a bit before closing it.
Store in refrigerator for 3 months.
Alternatively, you can follow canning instructions to store it longer.



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