Ingredients
Main Ingredients
- 1 Pineapple, cut into bite-size cubes
- 3 Jalapeños, sliced
- 1.5 inch Fresh ginger, finely chopped
Pickling Water
- 2 cups Apple cider vinegar
- 2 cups Water
- 1 cup White granulated sugar
- 1 tablespoon Black mustard seeds
- 1 tablespoon Chili flakes
- ½ teaspoon Salt
Instructions
- Prepare the fruit and peppers: Cut the pineapple into bite-sized cubes. Slice the jalapeños and finely chop the fresh ginger to prepare the ingredients for the pickling process.
- Make the pickling water: In a heavy-bottom pan, combine apple cider vinegar, water, white granulated sugar, black mustard seeds, chili flakes, salt, and chopped ginger. Bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
- Add pineapple and jalapeños: Once the pickling water is boiling and sugar is dissolved, add the pineapple cubes and sliced jalapeños to the pot.
- Simmer the mixture: Bring the mixture back to a boil, then reduce the heat and let it simmer gently for 10 minutes. This allows the flavors to meld and the ingredients to soften slightly while retaining their texture.
- Adjust sweetness: Taste the pineapple cowboy candy broth for sweetness. Add more sugar if desired and stir to dissolve.
- Cool and store: Remove the pan from heat and allow the mixture to cool completely to room temperature. Transfer the cooled pineapple cowboy candy into a clean, airtight jar or bottle. Store in the refrigerator for use as a topping or condiment.
Notes
- Use ripe pineapple for the best sweetness and flavor balance.
- Adjust the amount of jalapeños and chili flakes to control the spiciness level to your preference.
- Ensure the candy cools completely before sealing to prevent condensation and spoilage.
- This condiment can be stored in the fridge for up to 2 weeks.
- Perfect as a topping on burgers, grilled meats, sandwiches, or cheese platters.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
