Candied Korean Peppers

  • 2 cups sliced fresh Korean chili peppers (you can opt for other peppers, but I love the heat and bright red color of these)
  • ½ cup water
  • ⅓ cup apple cider vinegar
  • ½ cup granulated sugar

Place the peppers in a medium pot. Add the water, vinegar, and sugar. Cook over medium-high heat until boiling.

Reduce the temperature and simmer until the liquid has reduced and looks like syrup, stirring occasionally. This will take approximately 30 minutes to 1 hour. Ladle the mixture into a jar or jars, leaving 1/4 inch head space.

Wipe the rim(s) with a clean cloth. Add the lid and screw shut. Allow the jars to cool on the counter before storing the candied peppers in the refrigerator for up to a month.

  • Yields: About 2 cups of candied chilis
  • Preparation Time: 1 hour