Cowgirl Candy

This easy Cowgirl Candy is a sweet and spicy mix of candied jalapeños, pineapple, and tangy syrup! Perfect for canning or keeping in the fridge.

Prep Time15

Cook Time20

Chill Time8

Total Time8 35

Course: Snack

Cuisine: American

Keyword: cowgirl candy

Servings: (approx. 6 half pints)

Wearing gloves, slice and discard stems from peppers, then slice into ¼-inch thick rounds. Transfer to a bowl and set aside.
In a large pot over high heat add all the other ingredients (except the pineapple.) Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
With a slotted spoon, transfer the peppers to a mixing bowl along with the pineapple chunks. Toss gently.
Scoop portions of the jalapeños and pineapple into clean, sterile canning jars to within a ¼-inch of the upper rim of the jar.
Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños and pineapple chunks are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
Let chill overnight (at a minimum!) the longer they sit, the better they will taste.

Work in a well ventilated kitchen. The vinegar fumes are strong with this recipe. Open up some windows while you boil down the brine.