Candied Jalapeños

This is also known as "Cowboy Candy." Try the syrup over ice cream, top toast with cream cheese and the jalapeños.

Ingredients

• 1 pound jalapeño peppers
• 1 cup Bragg's apple cider vinegar
• 1 1/2 cups granulated sugar
• 1 teaspoon granulated garlic
• 1 teaspoon salt

Instructions

1. Remove and discard the jalapeño stems before cutting the peppers into 1/4 inch thick rounds.
2. Combine the apple cider vinegar, granulated sugar, granulated garlic and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
3. Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
4. Transfer the jalapeños to a pint-size Mason jar or heatproof container using a slotted spoon.
5. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes.
6. Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged.
7. Cool to room temperature before sealing and refrigerating.
8. Candied jalapeños may be stored for up to 1 month in the refrigerator.

Attribution

Photo credit: lynnylu / CC BY