texas cowboy candy
(1 rating)
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If you are a pansy you can remove the seeds/membrane from the jalapenios, that takes out most of the heat. Can be eaten immediately, however best when cured for 1-2 weeks. My family loves to spread this candy along with cream cheese on a wheat thin.
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(1 rating)
yield
4 qt or 8 pints
prep time
1 Hr
cook time
2 Hr
Ingredients For texas cowboy candy
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4 lbjalapenos, fresh
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2 lbdiced onions
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1/2 cvinegar
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1/2 cwater
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6 to 8 csugar
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2 Tbspmustard seed
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1 tspturmeric, ground
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2 tspcelery seed
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1 Tbspgarlic powder
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1 tspginger powder
How To Make texas cowboy candy
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1Slice jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos.) Place in pan with water and vinegar, bring to a boil, reduce heat and simmer about 10 minutes or until tender.(DO NOT TOUCH FACE OR BREATH THE FUMES.)
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2Pour off most of the water/vinegar mixture, add the sugar and spices bring to soft candy temperature to completely dissolve sugar, about 10 minutes.
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3Place boiling mixture into warm/sterilized jars, leaving 1/4 inch head space. Put on caps and place rings on loosely. Tighten the rings once the jars are completely cooled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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