Instructions
In a medium sized pot bring the cider vinegar, sugar, and celery seed to a simmer. Add the jalapenos and simmer for 5 minutes.
Using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Pour the hot liquid over the top and cover with the lids. Store in the fridge for up to 2 months.
Notes
With a little understanding you too can pick jalapenos that are flavorful yet mild (or maybe not so hot). Please see below for tips on picking the best jalapenos.
This is not a shelf stable recipe. This jalapeno recipe must be stored in an airtight container in the refrigerator. The recipe can be adapted for canning but you must have knowledge of the proper canning procedures. We will get into that in the future but right now I just want to make some sweet candied refrigerated jalapenos.
Use gloves when cutting jalapenos. It is very easy to forget to wash your hands thoroughly afterwards. One touch to your eye and you will wish that you had worn the gloves.
The peppers do not need to cook long to pick up the flavors from the cider vinegar and the sugar.
I enjoy these goodies on so many things. To be quite honest the possibilities are endless but my absolute favorites include omelettes, sandwiches (both cold and hot), tacos, burritos, and quesadillas.
Nutrition
Calories: 70kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 367IU | Vitamin C: 40mg | Calcium: 6mg | Iron: 0.1mg
