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.