Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Jalapeños
Wash the fresh jalapeños thoroughly under running water. Wearing gloves, slice the jalapeños into rings, discarding the stems. Leave the seeds in for extra heat or remove them for a milder flavor.
- 2
Prepare the Syrup
In a medium saucepan, combine the granulated sugar, apple cider vinegar, water, garlic cloves, cinnamon stick, and salt. Stir to combine all ingredients.
Cooking
- 3
- 4
Add Jalapeños
Once the syrup is boiling, add the sliced jalapeños to the saucepan. Stir to coat the jalapeños in the syrup.
- 5
Simmer
Reduce the heat to low and let the jalapeños simmer in the syrup for about 30 minutes, stirring occasionally. The jalapeños will become tender and infused with sweetness.
Cooling and Storing
- 6
Cool the Mixture
Remove the saucepan from heat and let the candied jalapeños cool in the syrup for about 15 minutes.
- 7
Transfer to Jars
Using a slotted spoon, transfer the jalapeños into sterilized jars, then pour the syrup over them, ensuring they are fully submerged.
- 8
Seal and Store
Seal the jars with lids and let them cool completely at room temperature. Once cooled, store them in the refrigerator for up to 2 months.