This is just a tropical note on a well known canned candied jalapenos recipe. It is still spicy but has a hint of the tropics and they are great. Float some of these in a jalapeno martini or a pineapple jalapeno margarita at your next game day and tell them cowboy up!!
Blue Ribbon Recipe
These jarred jalapenos are sweet, tangy, and spicy! The chunks of pineapple are super tasty to munch on too. There are so many ways to serve this - on hamburgers or hot dogs, in salads, as an appetizer (we poured it over a brick of cream cheese), or eat them straight out the jar. Easy and fun to make, they'd make a great housewarming gift too.
Chopping jalapenos can get a bit spicy. Wear disposable gloves while chopping them and make sure not to touch anything with the peppery gloves.
Mix cider vinegar, sugar, and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
Simmer for 5 minutes more.
Load hot sterilized jars with 4 to 5 chunks of pineapple.
Using a slotted spoon add jalapenos first.
I drain the liquid and leave the majority of the seeds out of the jars but you can put them in.
Add liquid filling the jars leaving a 1/4 headspace.
Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed.
Wipe rims with a wet paper towel.
Add hot lids/rings.
Place in water bath canner.
Process at a full boil for 15 minutes.
Note: If you like it even milder then, by all means, split jalapenos in half and take out the seeds and ribs.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
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