Candied Jalapeno Peppers (Cowboy Candy)

0 Cut the stems off the jalapenos, remove seeds (for milder jalapenos), and slice.
2 Cut the onion rings in half or fourths depending on the size.
4 Set aside.
6 Add the sugar and vinegar to a heavy saucepan.
8 Bring to a rolling boil, stirring constantly until the sugar is dissolved.
10 Turn the heat down and simmer the mixture for 5 to 10 minutes, or until it reduced by about half.
12 Continue to simmer until the temperature reaches about 225F or the syrup thickens when dropped on a cold plate.
14 Remove from heat.
16 Carefully add the tequila, jalapenos, and onion.
18 Return to heat.
20 Simmer for about 5 minutes, stirring once in awhile to make sure the syrup isn't scorching. If it seems too thick add a tablespoon or two of water.
22 Remove the pan from the heat.
24 With a slotted spoon add the jalapenos to a clean jar.
26 Carefully ladle in the syrup to cover the jalapenos.
28 Store tightly covered in the refrigerator for at least 24 hours before using.