Cowboy Candy (Candied Jalapeños)

Ingredients

• 20 jalapeños (sliced into rounds; cored if less heat is desired)
• 2 cup apple cider vinegar
• 2 cup granulated sugar
• 2 cup brown sugar (packed)
• 1 tsp turmeric
• garlic powder (to taste)
• cayenne pepper (referred to as 'apple pepper' in transcript; add to taste)

Steps

1. 1

   Slice off the tops of approximately 20 jalapeños. Slice them into rounds. If you prefer less heat, use a peeler to core the jalapeños before slicing by inserting the peeler, twisting, and pulling the seeds out. Place sliced jalapeños in a bowl and set aside.

2. 2

   In a large pot over high heat, combine 2 cups of apple cider vinegar, 2 cups of granulated sugar, and 2 cups of packed brown sugar.

3. 3

   Add about 1 teaspoon of turmeric, some garlic powder, and a dash of cayenne pepper to the pot.

4. 4

   Bring the mixture to a roaring boil.

5. 5

   Once boiling, reduce the heat and let the syrup simmer for about 5 minutes.

6. 6

   Add the sliced jalapeños to the pot. Increase the heat back to high and simmer the jalapeños in the syrup for 5 minutes.

7. 7

   Using a slotted spoon, remove the jalapeños from the syrup and transfer them into a clean jar (ideally one that has been pre-warmed with hot water).

8. 8

   Increase the heat to high again and boil the remaining syrup alone for 6 to 7 minutes to thicken it.

9. 9

   Cut the heat completely and move the pot off the burner. Let the syrup cool for 2 to 3 minutes.

10. 10

    Pour the thickened syrup over the jalapeños in the jar, ensuring they are completely submerged.

11. 11

    Seal the lid and place the jar in the refrigerator.

Notes

For the best flavor, let the candied jalapeños sit in the fridge for 2 to 3 weeks before eating. They will keep in the refrigerator for 2 to 3 months. Do not discard any leftover syrup; it is excellent for use in other recipes or as a glaze.

Nutrition per serving

• condiment
• spicy
• vegetarian
• gluten-free
• preservation
• snack
• side dish