1-First, get your ingredients ready by cutting 1 fresh pineapple into bite-sized cubes and thinly slicing 3 fresh jalapeños remove the seeds if you want to tone down the heat.

2-In a heavy-bottomed pot, combine 2 cups apple cider vinegar, 2 cups water, 1.5 inches of finely chopped fresh ginger, 1 tablespoon black mustard seeds, 1 tablespoon chili flakes, 1 cup white granulated sugar, and ½ teaspoon salt. Bring this mixture to a boil over medium heat, stirring until the sugar fully dissolves for that smooth syrup base.

3-Once boiling, add the pineapple cubes and jalapeño slices to the pot. Let it simmer gently for about 10 minutes, allowing the flavors to meld and the liquid to reduce slightly. This step is crucial for achieving the right consistency, so keep an eye on it and stir occasionally. After simmering, taste the mixture and adjust the sweetness if needed by adding a bit more sugar based on your pineapple’s natural sweetness.

4-Once done, remove the pot from heat and let the Pineapple Cowboy Candy cool completely to room temperature. This helps the flavors settle and makes it easier to handle. Transfer it to a clean, airtight jar for storage, and pop it in the refrigerator where it will keep for 2 to 3 weeks.