Peggy from the SB Canning page asked me whether or not she could add pineapple chunks to the pickled jalapenos in order to make a sweeter-heat version. By using the same recipe for Cowboy Candy (pickled jalapenos) and adding about 4 or 5 chunks to the bottom of the jars the result is a great combination of flavors. It could also be a dip you can blend in a food processor like the recipe Jennifer made (Cowboy Candy Dip) with cream cheese and serve it at your Hawaiian Luau. Be creative and if you find a great recipe come back and share!
Hawaiian Cowboy Delight
- 1 lb fresh jalapenos
- 2/3 cup cider vinegar
- 1 cup chunk fresh or canned pineapple, without juice
- 2 cups sugar
- 2 tablespoons mustard seed
- Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Addjalapenos at the simmer for 5 minutes more.
- Load hot sterilized jarswith 4 to 5 chunks of pineapple.
- Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace if needed.
- Wipe rims with wet papertowel. Add hot lids/rings and place in water bath canner.
- Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.
JanicePosted on: March 31, 2020
Can the recipe be doubled?
MistyPosted on: March 31, 2020
Would there be a way to incorporate the pineapple juice with the leftover cowboy candy juice to use as a marinade later? If so, would it be acidic enough to safely water bath can it?
Sharon WoodingPosted on: March 31, 2020
I want to make the Hawaiian Cowboy Delight and in one of the photos there are red peppers with the jalapeños and pineapple. Can tell me what the red peppers are? Thanks!