Pineapple Cowboy Candy

About the Ingredients

• Peppers – The peppers used for this recipe are traditionally fresh jalapeno peppers, sliced into coins no more than 1/4 inch thick. Any other kind of pepper can be substituted with great results, and bell peppers can be mixed in with the jalapenos if you want them a little less spicy!

• Pineapple Chunks – Pineapple can be the canned kind (drained) or you can use fresh pineapple if you have it. Either way… YUM!

• Apple Cider Vinegar – We prefer the taste of apple cider vinegar in these but if all you have is distilled white vinegar, feel free to use it instead. The peppers may have a little sharper vinegar flavor when using white vinegar.

• Sugar – We use plain white granulated sugar for these pickles but light brown sugar in the same 1:1 ratio can be used for a deeper flavor if you prefer.

• Spices – We love the taste of Mustard Seed and Celery Seed in these pickles but garlic, turmeric or cayenne can also be added for a different flavor profile.

Pineapple Cowboy Candy FAQ’s:

Is Pineapple Cowboy Candy Spicy?

Well sure it is! But depending on the peppers that you use, you can control or even tame the spice. Here’s a trick. Cut up and add some chopped bell peppers instead of just jalapenos.

Also know that the heat does mellow a little as the peppers and the brine age. Whatever you combine with the peppers does affect the end result.

We suggest a resting time of 14-28 days. This allows a perfect balance of flavors to be created. It is hard to wait, but it is completely worth it!

How to serve Pineapple Cowboy Candy?

This delicious little sweet and spicy pickle is great in sandwiches. I like to serve it with crackers, especially over a block of cream cheese. I am also guilty of eating them right out of the jar!

Don’t throw out any leftover syrup! Brush over chicken or vegetables just before cooking. This is especially delicious on the grill! It can be added to marinades or salad dressings for a tangy zing.

What if I don’t want to water bath can it or don’t have the stuff to can it? Can I still make Pineapple Cowboy Candy?

Of course you can! There is no requirement to water bath can the Pineapple Cowboy Candy. Once you put the lids on the jars, simply place them into the refrigerator. They will keep for up to three months.

How to make Pineapple Cowboy Candy

Truly one of our favorite versatile pickle projects! Pineapple Cowboy Candy is easy to make and adds something special to so many things. Add to baked beans, to sandwiches, to dips, to pretty much whatever you want. Slight heat and tons of flavor.

When canned in the small (4 oz) jelly jars, these make great gifts. Good things come in small packages!

Wash the jars and rings with soap and water and set aside.

Place the jars into a large water bath canner over high heat. Fill the pot with enough water to cover the jars by an inch. Cover the pot and bring to a boil.

While the jars are being sterilized, wash the jalapenos. While wearing gloves, remove the stems and cut the jalapenos into 1/4 inch coins.

Boil the jars to sterilize for 10 minutes then carefully remove from the water bath canner using canning tongs. Reduce heat to medium-low and keep covered.

Divide the pineapple chunks evenly between the jars. Top with the sliced jalapeno peppers, packing them down slightly into the jar. Set the jars aside for now.

In a small saucepan, mix together cider vinegar, sugar, mustard seed and celery seed. Heat to a boil then reduce the heat and simmer for 5 minutes.

Turn the heat back to high on the water bath canner to return to a boil.

Remove the brine from the heat ladle the brine into the jars, leaving 1/4 inch headspace. Remove air bubbles with a rubber spatula or chopstick.

Wipe the rims of each jar with a damp paper towel and place on the seal.

Apply the ring fingertip tight. Using the canning tongs, gently transfer each jar to the water bath canner.

The jars should be covered by at least an inch of water. Return the water to a boil and process for 10 minutes.

Using canning tongs, remove from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum before handling.

For best results, allow to rest for at least 14 (preferably 28 days) before opening. This ensures that the flavors have time to develop. Refrigerate after opening. Enjoy!