1 hour OR LESS
Marukan Cowboy Candy
Sweet and spicy pickled jalapeños and Serrano chiles, combining bold heat with a touch of sweetness.
INSTRUCTIONS
In a medium saucepan, combine sugar, apple cider vinegar, garlic powder, turmeric, and mustard seed. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add the sliced chilies to the boiling syrup. Reduce heat to medium and simmer for 5-7 minutes, until they soften slightly, and the jalapeños turn a darker green.
Remove from heat and let cool slightly. Using a slotted spoon, transfer to a clean jar.
Pour the hot syrup over the chiles in the jar, leaving about ¼ inch of headspace. Seal the jar with a lid.
Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating. The flavors will develop further over time!
Makes about 1 quart
*For less spicy Cowboy Candy, remove the seeds from the chiles.
What I’ve seen so far and looks like the recipes are yummy and easy to make so we’ll definitely look forward to trying these out