Cowboy Candy
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 83
- Dietary Fiber
- 3
- Sugar
- 80
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 578
- Total: 1 hr (includes cooling time)
- Active: 15 min
Ingredients
1 1/2 cups granulated sugar
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole mustard seeds
1 small bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon coriander seeds
Kosher salt
1 pound jalapeños, stems trimmed, peppers sliced into 1/4-inch rings
Directions
- Combine the sugar, cider vinegar, white vinegar, peppercorns, mustard seeds, bay leaf, garlic powder, coriander and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes. Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, 5 to 6 minutes.
- Transfer the jalapeños with a slotted spoon to a jar or heat-proof container. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes. Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature, cover tightly and refrigerate for up to 2 weeks.