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Candied pickled chillies recipe

Candied pickled chillies recipe

1 rating

Created by The Tesco Real Food team

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

  1. 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. 
  2. 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. 
  3. 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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