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Candied Jalapeños


I am not too big on jalapeños; it's only because I'm sort of wimpy when it comes to that kind of spiciness. But when I got a bounty from Robina's Organics recently, I decided to candy them.


I put these in my veggie sandwiches and they are a revelation. I also suggest putting them in and on deviled eggs and mac'n'cheese! You can use more sugar (my first batch used 3 cups total), but I prefer using less.

Ingredients

  • 1 to 2 pounds jalapeños peppers
  • 1 cup apple cider vinegar
  • 1 cup organic dark brown sugar
  • 1 cup organic granulated sugar
  • 3/4 teaspoon whole coriander seeds
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Also needed: mason jar(s); lid(s); gloves, optional but highly recommended

 Procedure

Slice peppers into thick coins. I wear gloves because I have made the mistake of doing this and then putting in my contact lenses. Ouch is an understatement!

Place vinegar and sugars in a medium saucepan. Bring to a boil and swirl until sugar dissolves completely. Stir in pepper slices and the spices. Simmer for 9 minutes. Remove peppers with a slotted spoon and place them in a mason jar or several small mason jars. 

Bring syrup to a boil again and cook for 6 minutes. The syrup should be nicely thickened.



Pour thickened syrup over peppers. You can strain out the coriander seeds if you like; I leave them in.


Tighten lids finger tight and cool completely. Refrigerate and let age for 1 to 2 weeks. I used to syrup in cocktails.

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