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    Jennifer

    Cowboy Candy (Candied Jalapeños)

    2 servings

    portions

    10 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 lb. jalapeño peppers

    1 c. apple cider vinegar

    1 1/2 c. granulated sugar

    1 tsp. salt

    1 tsp. pickling spice (optional)

    Instructions

    Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins.

    In a medium saucepan, combine the vinegar, sugar, salt, and pickling spices, if using. 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, about 5 to 6 minutes.

    Using a slotted spoon, transfer the jalapeños to a pint-sized mason 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 before sealing and refrigerating.

    Nutrition

    Taille de Portion

    -

    Calories

    671

    Lipides Totaux

    1 g

    Lipides Saturés

    0 g

    Lipides Insaturés

    -

    Acides Gras Trans

    0 g

    Cholestérol

    0 mg

    Sodium

    1154 mg

    Glucides Totaux

    160 g

    Fibres Diététiques

    6 g

    Sucres Totaux

    160 g

    Protéines

    2 g

    2 servings

    portions

    10 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    1 lb. jalapeño peppers

    1 c. apple cider vinegar

    1 1/2 c. granulated sugar

    1 tsp. salt

    1 tsp. pickling spice (optional)

    Instructions

    1

    Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins.

    2

    In a medium saucepan, combine the vinegar, sugar, salt, and pickling spices, if using. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.

    3

    Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.

    4

    Using a slotted spoon, transfer the jalapeños to a pint-sized mason 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.

    5

    Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing and refrigerating.