Ingredients
Scale
- 2 cups sliced fresh jalapeños (about 10-12 peppers)
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Start by slicing the jalapeños into rings. I recommend wearing gloves to protect your hands from the heat!
- In a medium saucepan, combine the sugar, apple cider vinegar, garlic powder, onion powder, salt, and cayenne pepper (if using). Bring to a boil over medium heat.
- Once boiling, add the sliced jalapeños to the saucepan. Stir well to ensure all the jalapeños are coated in the syrup.
- Reduce the heat and let the mixture simmer for about 10 minutes. You’ll see the jalapeños begin to soften and absorb the syrup.
- Pour the candied jalapeños into clean, sterilized jars. Let them cool to room temperature before sealing.
- Store in the refrigerator. They’ll be ready to enjoy after a day or two, but they get even better with time!
- Prep Time: 10
- Cook Time: 15