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Cowboy Candy

Submitted by Mona Pence


  • 4 C sliced or chopped jalapeños
  • 4 C sliced or chopped onion
  • 1 Tbsp canning salt
  • 1 C white vinegar
  • 2 1⁄2 C sugar
  • 1 tsp celery seed
  • 1 tsp yellow mustard seed


Combine peppers and onions with salt and cover mixture with cold water. Let it sit for an hour. Drain and rinse. Combine pepper mixture in a saucepan with vinegar, sugar, and seeds. Simmer until soft but not mushy. Spoon into hot jars and cover with hot lids. Seal in boiling water bath for 10 minutes. Serve with buttery crackers and cream cheese. Makes about 6 half-pints.

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