Ingredients
- 1 lb fresh jalapeños, sliced into rings
- 2 cups fresh pineapple, diced small
- 2 cups granulated sugar
- 1 cup apple cider vinegar with 5% acidity
- ½ teaspoon turmeric
- ½ teaspoon celery seeds
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
Instructions
The whole recipe takes about 30 to 40 minutes, including slicing.
Wash the jalapeños thoroughly and slice them into even rings. Wear food-safe gloves while cutting, and avoid touching your eyes or face. Capsaicin, the compound that makes peppers hot, can linger on your skin for hours and cause painful burning. Uniform slices cook at the same rate, so try to keep them about ⅛ to ¼ inch thick. A sharp knife or a mandoline makes the job faster. Trim off the stems before slicing.
In a large saucepan, combine the sugar, apple cider vinegar, turmeric, celery seeds, garlic powder, and cayenne pepper. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Use a non-reactive pot such as stainless steel or enamel-coated. Aluminum and unlined copper can react with vinegar and affect flavor and color. Keep the heat at medium so the syrup does not scorch.
Add the diced pineapple to the syrup. Reduce the heat and simmer for 5 to 7 minutes, allowing the pineapple to soften slightly and release its tropical flavor. The syrup will loosen a little as the fruit releases juice. Stir occasionally so nothing sticks to the bottom of the pan.
Stir in the jalapeño rings and simmer for 5 to 7 minutes, until they begin to soften but still retain some texture. Stir gently to coat every slice in the glossy syrup. The peppers will change from bright green to a deeper olive color, which is normal. Avoid overcooking, since the rings will continue to soften in the warm syrup and become mushy.
Remove the saucepan from the heat. Using a clean spoon, transfer the pineapple and jalapeños into clean glass jars. Carefully pour in enough syrup to cover the mixture, leaving a little space at the top. Use jars that have been washed in hot, soapy water and rinsed well. Press the solids down gently so they stay submerged in the syrup.
Let the jars cool briefly, then cover and refrigerate promptly. Allow the flavors to develop for at least 24 hours before serving. The syrup will thicken as it chills, and the flavors will blend and deepen overnight.
Spoon the pineapple jalapeño cowboy candy over cream cheese, crackers, grilled chicken, burgers, pulled pork, or a cheese board for a delicious sweet-and-spicy finish. 🍍