The night these sticky, sweet, flavor bombs made an entrance into my kitchen, I knew we had found something special.
They were served at the Shabbos table, and our guests called me the second they arrived home to send over the recipe!
Summertime in Israel yields a fabulous hot, green pepper. They’re sold everywhere and hit a point where the prices drop and you can buy kilos and kilos of them for extremely cheap. The problem was always- how do I store them?
In the winter, the peppers lose their spice and every season I wish I could can up the hot flavor of summertime in a jar to enjoy the whole year round.
I haven’t actually tried canning these- they never last very long in the house- but I will this year!
These sticky rings are fabulous with an omelet tortilla, topped on a burger, enjoyed with tacos, at the shabbos table with hummus and bread, and on basically everything. Like- everything!
Add these to your brunch & kiddish spread with Homemade Salmon Gravlax!
All the recipes I’ve ever found for “Cowboy Candy”, as they are called in the west, call for three to six cups of sugar, and tons of jalapeños. If you do want to can, that’s great, but if you’re looking to make some of these for the week and don’t want to extinguish your sugar supply, I’ve created this down-sized recipe.
I like to store them, once cooled, in a seal-tight glass jar in the fridge(one that looks pretty), and serve them with, I said it, everything.
Small Batch Candied Jalapenos
- 2-6 cups green jalapeños sliced
- 1/4 cup vinegar
- 3/4 cup white sugar
- 1/4 tsp coriander seeds
- 1/8 tsp mustard seeds
- 1/8 tsp cayenne pepper (omit this if your jalapeños are super spicy!
- 1/8 tsp garlic powder
- Thinly slice jalapeños. If they are very spicy, wear gloves! and please don't touch your eyes....
- Add all other ingredients to a pot over medium flame. Bring to a boil. Simmer for 5 minutes. Lower heat. Add jalapeños and cook for 4 minutes. Remove jalapeños with a slotted spoon into a glass jar you want to store them in. Bring the heat up again and boil for 6 minutes. Pour the liquid over the jalapeños. Cool and store- or serve!
Did you make these? I’d love to hear how much you love them in the comments below!