Candied pickled chillies recipe
Created by The Tesco Recipes 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- Makes about 300g (serves 8)
- 10 mins to prepare and 10 mins to cook
- 139 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 590kJ 139.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 32g
of the Reference intake
Carbohydrate 32.3gProtein 0.8gFibre 0.6g
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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.
- See more Side dish recipes
*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.
