Pickled Candied Jalapenos
These jalapenos are so addicting! AKA Cowboy Caviar and can be used just like regular pickles on sandwiches, as a snack, as an accompaniment to any lunch and a great addition to a pot luck. They are super simple to make and last in the refrigerator for up to three months.
I made these jalapenos for an after Thanksgiving sandwich I was making and they tasted great with the cranberry sauce, turkey and mayo. I made it on cranberry wild rice bread and it was almost perfection. The original recipe can be found at Closet Cooking Candied Jalapenos and they are really worth the little effort if you like to add spice to your dishes. The sweet and spicy pairs well with cream cheese, brie cheese, anywhere you might use a pepper style jelly. Also, please check out Closet Cooking if you have a chance, the recipes are delicious and the pictures are mouth watering. I must admit I have a slight food blog addition and I am beginning to compile my list of recipes for next year. It’s going to be fun and delicious!
Please give these a try if you want to try something a little outside your comfort zone. You won’t be disappointed. And how about these cute little jars? These jars can be found in most grocery stores now days, it makes it so fun to give these as gifts as well.
- 3 lbs. jalapenos cut ¼ in thick
- 6 cloves garlic
- 2 cups cider vinegar
- 3 cups sugar
- 2 tsp coriander seeds
- 1 tsp celery seed
- Add all the ingredients to a stock pot and bring to a boil. Reduce heat and simmer for 5-10 min.
- Pour into jars or other sealed containers and store in the refrigerator for up to 3 months.