One thing you can find in some Southern restaurants is cowboy candy served in place of bread as you wait on your food. I love this stuff. I was lucky enough to have a friend bring over 4 pounds of home grown jalapenos so I found a recipe and gave it a try. I wasn’t sure how I felt about the onions in there, but I have to say I really liked it. You can use this stuff of anything, but my favorite is served with a cracker over cream cheese.
Sadly I should have kept these to myself, but I shared a few in my baskets this year. If you are interested in a tag for them you can download the one I made HERE.
(Adapted from The Baby Granny Chronicles)
4 lbs jalapeno peppers
2 lbs. onions, sliced thin
3 cups cider vinegar
5 cups sugar
1 tsp. ginger
1 tablespoon minced garlic (or 1 teaspoon garlic powder)
2 tablespoons mustard seed
1/2 tsp. celery seed
1-2 tsp. turmeric (depends upon how much you like it)
Wash and slice jalapenos. Remove seeds from some rings to remove some of the “heat”.
In a large pan, bring vinegar, sugar and spices to a boil for 1 minute, stirring constantly.
Add jalapenos and onions. Bring to a boil and boil for 4 minutes.
Using slotted spoon, spoon onions and peppers into hot, sterilized jars.
Pour hot liquid over the onions and peppers. Leave 1/4 – 1/2 inch head room in jars.
Put on sterilized lids and bands. Tighten with slightly. Process in boiling water for at least 5 minutes. Remove from water. Listen for lids to “pop.” Tighten down lids.