This Sweet & Spicy Pineapple Cowboy Candy Is Seriously Addictive (Print Version)
A glossy refrigerator pineapple cowboy candy with sweet pineapple, sliced jalapenos, tangy vinegar syrup, and just enough heat.
# Ingredients:
For the pineapple and peppers
01 -
4 cups (650 g) fresh pineapple, cut into small chunks
02 -
2 cups (180 g) jalapenos, sliced into 1/4-inch rings
For the syrup
03 -
1 cup (240 ml) apple cider vinegar, 5% acidity
04 -
2 cups (400 g) granulated sugar
05 -
2 tablespoons fresh lime juice
06 -
2 cloves garlic, thinly sliced
07 -
1 teaspoon yellow mustard seed
08 -
1/2 teaspoon celery seed
09 -
1/2 teaspoon ground turmeric
10 -
1/2 teaspoon grated fresh ginger
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Cut the pineapple into small chunks and slice the jalapenos into even rings. Remove some seeds and membranes for less heat.
02 -
In a medium saucepan, combine vinegar, sugar, lime juice, garlic, mustard seed, celery seed, turmeric, ginger, salt, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar dissolves.
03 -
Add the pineapple and jalapenos. Simmer for 12-15 minutes, stirring occasionally, until the pineapple softens slightly and the syrup looks glossy.
04 -
Spoon the hot mixture into clean heat-safe jars, leaving a little room at the top. Let cool at room temperature for about 30 minutes.
05 -
Cover and refrigerate for at least 8 hours before serving. Store in the refrigerator and use within 2 weeks.
# Notes:
01 -
This is a refrigerator recipe, not a shelf-stable canning recipe.
02 -
Flavor is best after chilling overnight.
03 -
Use a clean spoon each time to keep the jar fresh.