Notes: This is a “refrigerator” not a “canned” Candied Jalapeno, and hasn’t been tested for canning. The longer these sit in the refrigerator (a week is good, longer is better) the better they get.
In a small, deep saucepan, add sugar and vinegar and bring to a boil over medium heat. Stir until sugar is dissolved.
Standing back (so as not to inhale the fumes) add the peppers and bring back to a boil. Turn down to a simmer and stir now and then, cooking for about 4 minutes, or until peppers have lost their bright green color.
Remove from heat and with a slotted spoon, place the peppers in a very clean 12 ounce jar.
If desired, strain the seeds from the syrup and discard the seeds. Return the syrup to the heat and bring back to a boil for about five minutes or so until the mixture is syrupy. Pour hot liquid over the jalapenos. The jalapenos will float at first, but after a few hours will distribute throughout the jar.
Let cool to room temperature, cover, and store in the refrigerator. Any leftover syrup (and there will be some) can be saved for another use.