Candied Red Jalapenos with Star Anise
Red jalapeño rings in a sweet vinegar syrup flavoured with star anise, citrus peel and ginger.
Ingredients
- 150 g red jalapeños
- 150 g granulated sugar
- 90 ml apple cider vinegar 5% acidity
- 1 whole star anise
- 1 strip orange or similar citrus peel approximately 3–4 cm long, with minimal white pith
- ⅛ tsp ground ginger
- 1 pinch fine salt
- 1-2 whole another hotter chilli optional
Instructions
- Wash the jalapeños, remove the stalks and slice into rings approximately 5 mm thick. Wear gloves when preparing the chillies. If using additional hotter chillis, finely slice them.
- Combine the sugar, vinegar, star anise, citrus peel, ginger and salt in a small saucepan. Heat gently, stirring until the sugar dissolves, then simmer uncovered for 3 minutes.
- Add the jalapeños and optional hotter chilli. Return to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until glossy and slightly softened but still holding their shape.
- Transfer the peppers into a clean, warm, heatproof jar using a slotted spoon. Leave the star anise and citrus peel in the saucepan.
- Simmer the syrup uncovered for 2–5 minutes, until it lightly coats a spoon but still pours freely. It will thicken as it cools.
- Remove the star anise and citrus peel. Pour the syrup over the peppers to cover them, leaving a little space at the top.
- Cool promptly, cover and refrigerate within two hours. Allow at least a week for the flavours to develop before serving.
Notes
Variations and Substitutions
- Extra heat: Add finely sliced Lemon Drop chillies or another hotter variety. Start sparingly, as their strength varies.
- Citrus and ginger: Omit the star anise for a simpler flavour, keeping the citrus peel and ground ginger.
- Fresh ginger: Replace the ground ginger with 2–3 g thinly sliced fresh ginger. Remove the slices with the other aromatics before filling the jar.
- Green jalapeños: Substitute the same weight of green jalapeños for a less sweet, more grassy pepper flavour.
- Vinegar and peel: White wine vinegar labelled 5% acidity can replace cider vinegar. Orange, tangerine or satsuma peel can be used interchangeably.