Ingredients
Scale
18–20 medium jalapeño peppers, deseeded and sliced into 1/4” to 1/3″ thick wheels
2 cloves garlic, peeled and minced
2 T onion, minced
1 c honey
1/2 c apple cider vinegar
clean, pint-sized mason jar
Instructions
- Deseed and slice jalapeños into 1/4″ to 1/3″ slices. They will shrink a bit as they cook, so err on the side of slightly thicker than you’d like them to be in the end.
- Place them in a colander and give them a good rinse to wash away some of the capsaicin unless you want very spicy candied jalapeños.
- Finely mince the onions and garlic. You’re aiming for about 2 to 3 tablespoons of total minced onion/garlic.
- In a heavy bottomed saucepan, add the apple cider vinegar and honey, whisking to combine. Over medium heat, bring the honey/vinegar mixture to a simmer and cook for about 5 minutes.
- Stir in the onions, garlic and jalapeño slices. Bring to a boil, then reduce heat and simmer for another 5 minutes, stirring occasionally.
- Using a slotted spoon, scoop out the jalapeños from the simmering liquid and transfer them to your clean pint mason jar.
- Crank up the heat up once more and bring the honey/vinegar to a rapid boil for (yet another) 5 minutes.
- Pour hot honey/vinegar mixture over your jalapeños. Allow to cool before adding a lid and transferring to the refrigerator. Allow to chill overnight before using.
Notes
Makes 1 pint
Fair warning, these are spicy! If you prefer less heat, remove as many of the seeds as possible.
Pro tip: Once you’ve used the candied jalapeños, the remaining sauce makes a killer addition to a spicy salad dressing!
