texas cowboy candy

Name: Texas Cowboy Candy
Prep time: 1 h
Cook time: 2 h
Yield: 4
Ingredients: 4 pound(s) jalapenos, fresh; 2 pound(s) diced onions; 1/2 cup(s) vinegar; 1/2 cup(s) water; 6 to 8 cup(s) sugar; 2 tablespoon(s) mustard seed; 1 teaspoon(s) turmeric, ground; 2 teaspoon(s) celery seed; 1 tablespoon(s) garlic powder; 1 teaspoon(s) ginger powder

(1 RATING)

79 Pinches

Terri Roen

Stockton, CA

Updated on Jan 13, 2012

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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prep time 1 Hr

cook time 2 Hr

method ---

yield 4 qt or 8 pints

Ingredients

4 pounds jalapenos, fresh
2 pounds diced onions
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 tablespoons mustard seed
1 teaspoon turmeric, ground
2 teaspoons celery seed
1 tablespoon garlic powder
1 teaspoon ginger powder

How To Make texas cowboy candy

Step 1

Slice 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.)

Step 2

Pour off most of the water/vinegar mixture, add the sugar and spices bring to soft candy temperature to completely dissolve sugar, about 10 minutes.
Step 3

Place 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.
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