Texas Cowboy Candy
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.
4 lbjalapenos, fresh
2 lbdiced onions
6 to 8 csugar
2 Tbspmustard seed
1 tspturmeric, ground
2 tspcelery seed
1 Tbspgarlic powder
1 tspginger powder
How to Make Texas Cowboy Candy
- 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.)
- 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.
- 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.