Pineapple Cowboy Candy: A Pressure Cooker Treat You Gonna Love
Pineapple Cowboy Candy is a sweet and spicy southern delight made quickly in the pressure cooker with pineapple, jalapeños, ginger, vinegar, and spices. Perfect for toast, cream cheese, or snacking straight from the jar.
Equipment
- 1 Large pot Heavy bottomed
Ingredients
Main ingredients
- 1 Fresh pineapple peeled, cored, and chopped
- 3 Jalapeños sliced thin
- 1.5 inch Fresh ginger peeled and sliced
- 2 cups Apple cider vinegar
- 2 cups Water
- 1 cup White granulated sugar
- 1 tablespoon Black mustard seeds
- 1 tablespoon Chili flakes
- 0.5 teaspoon Salt
Instructions
Instructions
- Peel and core the pineapple, then chop it into small chunks.
- Slice the jalapeños thinly, removing seeds if desired for less heat.
- Peel and thinly slice the ginger.
- In a large pot, combine apple cider vinegar, water, and sugar. Heat over medium and stir until sugar dissolves.
- Add black mustard seeds, chili flakes, and salt. Bring to a gentle boil.
- Add the pineapple chunks, jalapeños, and ginger slices to the pot.
- Lower heat and let it simmer for 25 to 30 minutes, stirring occasionally.
- Remove from heat once thickened, let cool, and store in sterilized jars in the refrigerator.
Notes
Serve with toast, over cream cheese, or sneak a spoonful from the fridge. Keeps for up to a month chilled.