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

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

– 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.

– Once the syrup is boiling, add the pineapple chunks to the pot.

– Reduce the heat to medium and simmer the mixture for about 10-15 minutes, or until the pineapple is translucent and the syrup has thickened slightly.

– 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.

– 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 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.

– 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.