Ingredients
1 c. apple cider vinegar
1 c. granulated sugar
1 1/2 tsp. kosher salt
3/4 tsp. brown or yellow mustard seeds
1/2 tsp. coriander seeds, lightly crushed
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds, lightly crushed
8 oz. fresh jalapeños (about 6), stemmed and thinly sliced
Preparation
Step 1In a small pot, combine vinegar, granulated sugar, salt, and mustard, coriander, cumin, and fennel seeds. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves, about 4 minutes.Step 2Add jalapeños and return to a boil. Cook, pressing gently to help jalapeños stay mostly submerged, until they look shiny and a little shriveled, about 5 minutes.Step 3Using a slotted spoon, transfer jalapeños to a 10- to 12-oz. container (an old glass jam jar is a good choice).Step 4Return vinegar mixture to a boil and continue to cook until syrupy and reduced to about 1/2 c., 8 to 10 minutes (this largely depends on size of pot you use, so keep an eye on it).Step 5Carefully pour syrup over jalapeños in jar, pressing gently so they’re mostly submerged. Let cool to room temperature. Refrigerate, covered, up to 3 weeks.
Legend has it that Cowboy Candy originated in 1922 on the St. Augustine, Texas-based WHH Ranch by a 7-year-old named Mindie Heironimus, who pickled homegrown jalapeños with sugar and spices. The family called them Cowboy Candy for unknown reasons, maybe because the cowboys couldn’t get enough of this sweet-hot treat. Be sure to taste a few slices of the fresh chiles before you go crazy—jalapeños can vary wildly in spiciness and one hot one will infuse the whole bunch. You’ve been warned! If you’re sensitive to heat, pull the seeds out of the jalapeño rings before cooking.
