Tropical Cowboy Candy is a homemade pickled jalapeno and pineapple preserve that balances heat, sweetness, and tang. Shelf-stable via water bath canning, it works as a condiment, appetizer, or straight snack.
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Slice jalapenos.
Mix cider vinegar, sugar, and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
Add jalapenos.
Simmer for 5 minutes more.
Load hot sterilized jars with 4 to 5 chunks of pineapple.
Using a slotted spoon add jalapenos first.
I drain the liquid and leave the majority of the seeds out of the jars but you can put them in.
Add liquid filling the jars leaving a 1/4 headspace.
Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed.
Wipe rims with a wet paper towel.
Add hot lids/rings.
Place in water bath canner.
Process at a full boil for 15 minutes.
Note: If you like it even milder then, by all means, split jalapenos in half and take out the seeds and ribs.
Store sealed jars at room temperature in a cool, dark place for up to one year. Once opened, refrigerate and consume within 2-3 weeks.
water bath canner · sterilized canning jars with lids and rings · slotted spoon · rubber spatula or chopstick (for removing air bubbles)
The heat level is mild to medium because the vinegar and sugar balance the jalapeno kick. For even milder results, split jalapenos in half and remove seeds and ribs before cooking.
Yes, a water bath canner is required to safely process the jars at a full boil for 15 minutes for shelf-stable storage.
Yes, the recipe calls for fresh or canned pineapple without juice. Fresh pineapple chunks work well and add brighter flavor.
Properly processed jars store unopened at room temperature for at least one year. Once opened, refrigerate and consume within a few weeks.
Reducing sugar may affect preservation and flavor balance. For a less sweet version, reduce sugar slightly but do not omit it entirely, and follow canning safety guidelines.
