Pineapple Cowboy Candy (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 jalapeño peppers, thinly sliced
02 - 1 fresh pineapple, chopped into small chunks

→ Pickling Mixture

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

# Instructions:

01 - Chop the pineapple into small pieces, slice the jalapeños, and mince the ginger finely.
02 - Combine vinegar, water, sugar, mustard seeds, chili flakes, salt, and ginger in a sturdy pot.
03 - Bring the mixture up to a boil, ensuring the sugar melts completely.
04 - Toss the pineapple chunks and jalapeño slices into the bubbling liquid.
05 - Let it boil for a bit, then lower the heat and simmer everything for about 10 minutes.
06 - Taste and mix in a bit more sugar if you want it sweeter.
07 - Let it come down to room temperature before moving it into a clean, airtight jar.
08 - You can eat it right away, but chilling it in the fridge lets the flavors blend better.

# Notes:

01 - This sweet and spicy blend works great on grilled meat, in tacos, or paired with cheeses.
02 - It stays fresh in the fridge for up to 3 weeks, keeping its vibrant taste.

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