Ingredients:

  • 1 lb fresh jalapeño peppers, stems removed and thinly sliced into rounds
  • 1 tsp kosher salt
  • 1 cup apple cider vinegar
  • 1 cup packed dark brown sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Slice the jalapeños into consistent 1/8-inch rounds.
  2. Place the slices in a bowl, toss with kosher salt, and let them sit for 10 minutes to draw out excess moisture.
  3. In a heavy-bottomed saucepan, combine apple cider vinegar, brown sugar, garlic powder, and cayenne.
  4. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is fully dissolved.
  5. Reduce heat to a simmer for 5–7 minutes until the syrup begins to thicken slightly and looks glossy.
  6. Carefully stir in the salted jalapeño slices and any liquid they released.
  7. Simmer gently for 5 minutes without letting the mixture reach a rolling boil.
  8. Remove from heat once the syrup has a velvety consistency and the peppers have turned a deep, translucent green.