Ingredients
Fruit and Vegetables
- 1 large pineapple, peeled and chopped into chunks
- 3 jalapeno peppers, sliced
- 1 inch ginger, sliced
For the Syrup
- 1 ½ cups apple cider vinegar
- 2 cups sugar
- 1 tbsp mustard seeds
- 1 tbsp red chili flakes
- ½ tsp salt
Instructions
- Prepare the syrup: In a saucepan, combine the apple cider vinegar, sugar, mustard seeds, red chili flakes, salt, and sliced ginger. Heat the mixture and bring it to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer gently for 5 minutes to allow the flavors to meld.
- Add pineapple and jalapeños: Stir in the chopped pineapple chunks and sliced jalapeno peppers into the simmering syrup. Continue to simmer the mixture for 10 to 15 minutes, or until the pineapple turns translucent and the syrup thickens slightly, indicating the candy is ready.
- Jar the candy: Remove the saucepan from heat. Using a slotted spoon, carefully transfer the pineapple and jalapeno pieces into sterilized jars, leaving the syrup in the pan.
- Pour syrup and seal: Pour the hot syrup over the fruit and peppers in the jars, ensuring everything is well covered. Seal the jars tightly with lids.
- Cool and store: Allow the jars to cool to room temperature before placing them in the refrigerator. The pineapple cowboy candy will keep fresh in the fridge for up to 3 months, ready to add a sweet and spicy kick to your favorite dishes.
Notes
- You can adjust the number of jalapeños based on your preferred spice level.
- Ensure jars are properly sterilized to extend the shelf life of the candy.
- The candy pairs well with cream cheese, grilled meats, or sandwiches.
- Letting the candy sit in the refrigerator for a day enhances the flavors further.
- If you prefer a smoother syrup, remove the ginger slices before jarring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
