Pineapple Cowboy Candy takes jalapenos to a whole new level of sweet, savory and spicy. As a snack, a condiment, or an appetizer, these are delicious and addicting!
Pineapple Cowboy Candy is fresh jalapeno peppers sliced and canned with pineapple chunks in a delicious sweet and spicy syrup. These pickled peppers are a versatile addition to any table!
These are great when used in sandwiches, served on crackers, or over a block of cream cheese, but they are also delicious right out of the jar. As a bonus, the leftover syrup can be brushed over chicken just before cooking or added to marinades or salad dressings for a tangy zing.
Seriously good stuff!
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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. The heat does mellow a little as the peppers and the brine age, and whatever you combine the peppers with does affect the end result. The resting time of 14-28 days is really so that the perfect balance of flavors gets created and as hard as it is to wait, 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, but I am guilty of eating them tright out of the jar.
The leftover syrup shouldn’t be thrown out! It can be brushed over chicken just before cooking (especially delicious on the grill!) and when added to marinades or salad dressings, it offers 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. Instead of water bath canning, once you put the lids on the jars, you can simply place them into the refrigerator where 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. Addicting!
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 and 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 and, 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 and then 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 so that the flavors have time to develop. Refrigerate after opening. Enjoy!
Other Pickling Ideas You May Like
Old English Style Pickled Onions – a great addition to any meat & cheese tray!
Hot Italian Giardiniera – a delicious way to preserve veggies and a great little snack too!
Pickled Asparagus – Easy and delicious, Pickled asparagus makes a great addition to a cheese plate, a Bloody Mary, or even just a pickle on the side!
Pickled Jalapeno Nacho Rings – one of our family’s favorite recipes – especially delicious on nachos, chili and pizza!
Refrigerator Pickles – quick and easy alternative to throwing away cucumbers that nobody’s going to eat!
Pineapple Cowboy Candy
Pineapple Cowboy Candy takes jalapenos to a whole new level of sweet, savory and spicy. As a snack, a condiment, or an appetizer, these are delicious and addicting!
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Calories: 2014kcal
Ingredients
- 1 1/2 lb fresh jalapenos sliced
- 1 cup pineapple chunks canned or fresh, drained
Pickling Brine
- 1 1/2 cups cider vinegar
- 2 cups white sugar
- 1 tbsp mustard seed
- 1/2 tsp celery seed
Instructions
Wash the jars and rings with soap and water and set aside.
Place the jars into a large water bath canner over high heat and 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 and, 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 and then 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 so that the flavors have time to develop. Refrigerate after opening. Enjoy!
Notes
*Check seals and if any haven’t sealed by the 4 hour mark, reprocess or refrigerate.
Makes 10 small (4 oz)jelly jars or 4-5 half pint mason jars.
Nutrition *
Calories: 2014kcal | Carbohydrates: 486g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 2346mg | Fiber: 24g | Sugar: 463g | Vitamin A: 7457IU | Vitamin C: 830mg | Calcium: 196mg | Iron: 5mg
* The information shown is an estimate provided by an online nutrition calculator.
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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