-
-
Add this recipe to your binder
This recipe is in your binder
-
Candied pickled chillies recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
Sweet, hot and totally addictive – this spicy treat has the nickname cowboy candy! Use on cheese on toast, to top pizzas, burgers or hot dogs, or serve with a cheeseboard. See method
Ingredients
- 250g granulated sugar
- 150ml apple cider vinegar
- ½ tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp yellow mustard seeds
- ½ tsp ground turmeric
- 200g green chillies or jalapeños, trimmed and sliced into 2.5mm rounds
Each serving contains
-
Energy
590kj
139kcal
7%
-
Fat
0g
0%
-
Saturates
0g
0%
-
Sugars
32g
35%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 32.3g
Protein 0.8g
Fibre 0.6g
Method
- Put the sugar, apple cider vinegar, coriander seeds, fennel seeds, yellow mustard seeds, ground turmeric and ¼ tsp fine salt in a saucepan over a low-medium heat. Swirl the pan to dissolve the sugar. Simmer for 5 mins to a light syrup.
- Add the chillies or jalapeños to the pan, swirling to coat in the syrup. Simmer for 5 mins or until darkened, shiny and slightly wrinkled at the edges.
- Transfer the chillies to a sterilised jar* and ladle over the syrup. Cool completely before eating. Once opened, the chillies will keep for up to 3 months in a sterilised jar in the fridge.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
See more Side dish recipes