Candied Jalapenos (Cowboy Candy)
A little spicy. A little sweet. A perfect addition to so many other dishes.
- 1 pound jalapenos
- 1 ½ cups apple cider vinegar
- ½ cup white wine vingegar
- 1 teaspoon whole black peppercorns
- 2 whole star anise pods
- ½ teaspoon whole cumin seeds
- ½ teaspoon whole coriander seeds
- 4 cups white sugar
- 2 cups brown sugar
- 2 cloves garlic smashed
- ½ teaspoon ground turmeric
- ½ teaspoon celery seeds
- 2 teaspoons kosher salt
- Using gloves, slice the jalapenos using either a knife or mandoline
- In a medium sized pot over medium heat, toast the black peppercorns, star anise, cumin and coriander until fragrant. Make sure to toss spices around the pot to ensure they don't burn. Should take about 3 – 5 minutes.
- Add all the remaining ingredients expect the jalapenos and bring to a boil over high heat.
- Cover the pot and let the spices steep for 60 – 90 minutes.
- Afterwards, bring the mixture back to boil before proceeding to the next step.
- If canning, please follow proper procedures to ensure food safety. Jalapenos should be ready in about 2 weeks. If not, skip to the next step.
- If not canning, place the sliced jalapenos in a sealable container and pour the boiling liquid over the peppers. Stain the liquid while pouring.
- Once cool, the jalapenos can be eaten but the flavor and texture will improve greater after storing the refrigerator for a minimum of 2 days. Will keep in the fridge for 2 weeks.