Step 1

First, slice the jalapeno peppers into ¼-inch round slices.

Step 2

Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.

Step 3

Add the jalapeno pepper slices and mix to evenly coat them with the syrup.

Step 4

Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.

Step 5

Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.

Step 6

Cover and store in the refrigerator for up to 3 months. You can eat them right away, but it is best to let the flavors develop at least 1 week in the refrigerator before eating.

Step 7

First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.

Step 8

Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.

Step 9

Prepare the candied jalapenos per the instructions above.

Step 10

When the candied jalapenos are ready, scoop them into the jars, leaving ¼ inch head space.

Step 11

Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.

Step 12

Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.

Step 13

Return the water to a boil and process them for 10 minutes. For higher altitudes, process them for additional time (at least an extra 10 minutes). Remove the jars with tongs and tighten the screw caps.

Step 14

The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.

Step 15

Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.

Step 16

Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, however, keep the jars in the refrigerator.