Cowboy Candy (Candied Jalapeños)

Ingredients

• 8 ounces jalapeño peppers (8 to 12 medium)
• 1 cup granulated sugar
• ½ cup apple cider vinegar
• 1 teaspoon yellow or brown mustard seeds
• ¼ teaspoon celery seeds
• ¼ teaspoon ground turmeric
• ½ teaspoon kosher salt

Instructions

1. Slice the jalapeños — Trim and thinly slice 8 ounces medium jalapeños crosswise.
2. Build the brine — Place the granulated sugar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and kosher salt in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves, about 4 minutes.
3. Candy the peppers — Add the jalapeños and boil, stirring frequently, until they are shiny and slightly shriveled, 4 to 5 minutes. Using a slotted spoon, transfer the jalapeños to a glass pint jar.
4. Reduce the syrup — Continue boiling the vinegar mixture until syrupy and reduced by about ⅓, 5 to 10 minutes. Pour the syrup over the jalapeños and press down on them to make sure they are fully submerged. Let cool to room temperature.
5. Store — Serve immediately or seal the jar and refrigerate for up to 3 weeks.

Notes

• Storage — Keeps in an airtight container in the fridge for up to 3 weeks.
• Smoky variation — Add a pinch of chili powder to the brine for a touch of smoky flavor.
• Use the syrup — Brush the leftover syrup onto cornbread or muffins as a spicy-sweet glaze, or use it as a protein glaze.
• Great on — Chili dogs, fried chicken sandwiches, Juicy Lucy burgers, vegetarian baked beans, cornbread muffins, oven-baked barbecue ribs, potato salad, slaws, and even ice cream.
• Origin — Reportedly invented in 1922 on WHH Ranch in Texas by 7-year-old Mindie Heironimus, who pickled her family's extra jalapeños with sugar and spices.

Tags: #recipe #condiment #sides #jalapeno #pickled #sweetheat #makeahead #southern