Directions:
- 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 the mixture 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.