Add a sweet & spicy kick to just about anything.
You Will Need:
A heatproof jar/container to store these in
Ingredients:
1 lb jalapenos
1 cup apple cider vinegar
1 ½ cups granulated sugar
1 tsp salt
Instructions:
Remove and discard the jalapeno stems before cutting the peppers into 1/4-inch thick coins.
Combine the apple cider vinegar, granulated sugar and salt in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
Add the jalapenos and return to a boil.
Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
Transfer the jalapenos to a pint-sized mason jar or heat-proof container using a slotted spoon.
Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1.5 cups, 8 to 10 minutes.
Pour the syrup over the jalapenos, pressing the peppers down so that they remain submerged.
Cool to room temperature before sealing and refrigerating.
Notes:
The candied jalapenos can be stored up to 1 month in the refrigerator.
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