These pack a flavor punch, and tastes great as an hors d’oeuvres or as a condiment on sandwich. It’s the ultimate combination of sweet and heat. This recipe was inspired by Chili Pepper Madness, Homestead & Chill, and BellyFull.
Remove the stem ends and then slice the jalapenos into ¼ inch thick rounds. You can remove most of the seeds before slicing if you want to remove some of the heat.
Stir together the sugar, vinegar, and seasonings and bring to a boil. Then lower the heat to simmer until it is reduced to a thick syrup.
Add the jalapeno slices and make they are coated evenly.
Simmer another 4 minutes to cook the jalapenos with the syrup.
Transfer the candied jalapeno slices to jars, and then fill the jars with the remaining syrup.
This will make 3 1/2 pint jars.
Refrigerate for up to 3 months, or can them for 10 minutes in a boiling water canner for longer preservation.
Let them set for at least 3 weeks to allow the flavors to fully penetrate and blend.
