Pineapple Cowboy Candy Recipe


3 cups fresh pineapple chunks (about 1/2 inch pieces)
1 cup sugar
1 cup apple cider vinegar
1 tablespoon mustard seeds
1 tablespoon chili flakes (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon salt
Prepare the Pineapple:

Peel and core a fresh pineapple. Cut it into small chunks, about 1/2 inch in size.
Cook the Syrup:

In a large pot, combine the sugar, apple cider vinegar, mustard seeds, chili flakes, turmeric powder, garlic powder, ground ginger, cayenne pepper (if using), and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Add the Pineapple:

Once the syrup is boiling, add the pineapple chunks to the pot.
Reduce the heat to medium and simmer for about 10-15 minutes, or until the pineapple is translucent and the syrup has thickened slightly.
Jar the Pineapple Cowboy Candy:

Using a slotted spoon, transfer the pineapple chunks into sterilized jars, packing them in tightly.
Pour the hot syrup over the pineapple in the jars, leaving about 1/2 inch of headspace at the top.
Seal the Jars:

Wipe the rims of the jars with a clean, damp cloth to remove any syrup residue.
Place sterilized lids on the jars and screw on the bands until fingertip-tight.
Process the Jars:

Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.
Carefully remove the jars from the water bath and let them cool completely on a towel or rack.
Store and Enjoy:

Once the jars are completely cool, check the seals. Store the jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to meld.
Enjoy your Pineapple Cowboy Candy as a sweet and spicy condiment with meats, cheeses, or as a topping for crackers and sandwiches.

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