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This yummy Candied Jalapeno recipe is so quick and easy to fix. I love them on eggs, burgers, and pizza or stuffed in quesadillas, burritos, or chimichangas. Whatever you choose to put them in or on, they are perfect balance between sweet and spicy. You are going to love this simple no canning refrigerator recipe. When stored properly sealed in the refrigerator these little gems are good for at least two months. For the ultimate appetizer serve over cream cheese with crackers.
Are you growing jalapenos this year? They are tasty little peppers, aren’t they? I absolutely love them and I enjoy cooking with them. This recipe, jalapeno popper pinwheels, jalapeno popper cheese ball, and jalapeno popper grilled cheese are just a few of my favorites.
HOW TO MAKE CANDIED JALAPENOS
Cut the jalapenos in slices about 1/4 inch thick with a sharp knife or use a mandoline. In a large pot bring the cider vinegar, sugar, and celery seed to a boil. Reduce the liquid to a simmer. Then add the jalapenos and simmer for about 5 minutes. Then using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Ladle the hot liquid mixture over the top and cover with the lids. Store in the fridge for up to 2 months.
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