Sweet and spicy, candied jalapeños are the best of both worlds.

Candied jalapeños are a tasty condiment that should be in everyone’s recipe arsenal. Simple to make, they are a perfect accompaniment to any appetizer as well as a delicious inclusion for homemade jalapeño cheese bread. Next time you have an overabundance of fresh jalapeños give these glossy and sweet peppers a try.

Candied Jalapeños 

1 lb. jalapeño peppers

1 cup apple cider vinegar

1 1/2 cups light brown sugar

1 tsp kosher salt

Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins. 

In a medium sized pot, combine the apple cider vinegar, brown sugar and kosher salt. Stir until all the brown sugar and salt is completely dissolved.

Bring the mixture to a boil over medium-high heat, stirring occasionally. 

Add the jalapeños and  reduce the heat to medium-low and simmer until the peppers look slightly cooked and glossy, about 5 to 6 minutes. 

With a slotted spoon, transfer the jalapeños to a pint-sized mason jar or heat-proof container. 

Bring the liquid back to a boil and cook until it’s syrupy and has reduced by slightly more than half, 8 to 10 minutes. 

Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing with a lid and refrigerating.

Your candied jalapeños should keep in the fridge for about 3 to 5 months.

*Notes: One of my favorite ways to eat candied jalapeños is to place a ¼ cup of them onto a room temperature block of cream cheese and have it with buttery crackers. It’s a very simple, no-fuss appetizer that’s a definite crowd pleaser.