Pineapple Cowboy Candy (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 whole pineapple, cut into bite-size cubes
02 - 3 jalapeño peppers, sliced

→ Pickling Liquid

03 - 1.5 inch piece fresh ginger, finely chopped
04 - 2 cups apple cider vinegar
05 - 2 cups water
06 - 1 cup white granulated sugar
07 - 1 tablespoon black mustard seeds
08 - 1 tablespoon chili flakes
09 - ½ teaspoon salt

# Instructions:

01 - Cut the pineapple into bite-size cubes. Slice the jalapeños and finely chop the ginger.
02 - In a heavy-bottomed pan, combine apple cider vinegar, water, white sugar, black mustard seeds, chili flakes, and salt.
03 - Bring the pickling liquid to a boil to fully dissolve the sugar.
04 - Add the sliced jalapeños and pineapple cubes to the boiling liquid.
05 - Return to a boil, then reduce heat and simmer for 10 minutes.
06 - Taste and add additional sugar if desired for more sweetness.
07 - Allow mixture to cool completely to room temperature before transferring to a clean, airtight container.
08 - Serve immediately or refrigerate for longer storage and enhanced flavor development.

# Notes:

01 - This sweet-spicy condiment pairs wonderfully with grilled meats, tacos, or cheese boards.
02 - Refrigerated 'cowboy candy' will keep for up to 3 weeks while maintaining optimal flavor and texture.

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