Candied Jalapeños

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