المكونات
- Jalapeños 10, large
- SpinneysFOOD Organic Apple Cider Vinegar 200ml
- SpinneysFOOD Fine Grain White Sugar 150g
- SpinneysFOOD Light Muscovado Sugar 150g
- SpinneysFOOD Fine Turmeric ½ tsp
- Garlic powder 1
- Celery seeds ¼ tsp
- SpinneysFOOD Cayenne Pepper ¼ tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كاوبوي كاندي
Other 5 Mins Prep · 25 Mins Cook
- Slice the jalapeños into 5mm thick rounds.
- Place the remaining ingredients in a medium-sized saucepan over a high heat and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes, then add the jalapeños. Simmer for approx. 15 minutes. Once tender, remove the chillies from the liquid with a slotted spoon. Allow the liquid to simmer for 6-7 minutes over a medium heat.
- Place the jalapeños in sterilised 500ml jars and top with the pickling liquid. Seal and allow it to pickle in the fridge overnight. Store for up to 2 months in the fridge.