- 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
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