Directions

1. 1

   Rinse the jalapeños under cool water and pat dry. Trim off the stem end and slice each pepper into thin rings, keeping the seeds intact for more heat if desired, or remove them for a milder result.

2. 2

   In a large saucepan, combine the granulated sugar and cider vinegar over medium heat. Stir until the sugar dissolves completely and the mixture begins to simmer.

3. 3

   Add the sliced jalapeños to the sugar-vinegar mixture and stir to coat. Reduce heat to medium-low and allow the peppers to simmer gently for 15–20 minutes, stirring occasionally, until they become translucent and tender.

4. 4

   While the jalapeños cook, zest the limes directly into a small bowl, then squeeze the juice from both limes into the bowl as well. If using the optional cayenne, add it to the lime mixture and stir.

5. 5

   When the jalapeños are tender, remove the pan from heat and stir in the lime zest, juice, and cayenne mixture until fully combined.

6. 6

   Allow the candied jalapeños to cool to room temperature, which will help the syrup thicken further. Transfer to a clean container and refrigerate until ready to serve.