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Candied pickled chillies recipe

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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

Makes about 300g (serves 8)
10 mins to prepare and 10 mins to cook
139 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

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.

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