Candied Jalapenos
  • 2 c. Apple cider Vinegar
  • 6 c. Cane Sugar
  • 3 lbs. Firm Jalapeno Peppers, ⅛" thick slices (use a mandolin to save time...also, wear eye and hand protection against the peppers)
  • 3 lbs. is roughly 80 peppers and will make 6-7 half pint jars
  1. Simmer vinegar and sugar for 5 minutes.
  2. Add pepper slices.
  3. Turn up heat and boil.
  4. Reduce and simmer for 4 minutes.
  5. Fill jars with strained peppers.
  6. Boil the syrup for 6 minutes or until 220 degrees F.
  7. Fill jars to ¼" headspace. Remove any air bubbles and wipe jar rim clean.
  8. Seal and water bath for 15 minutes.
Recipe by Food. (Just Sayin') at