Ingredients
– 3 cups diced fresh pineapple
– 1 cup thinly sliced jalapeño peppers
– 1 cup apple cider vinegar
– 2 cups granulated sugar
– 2 tablespoons lemon juice
– 1 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– 1 tablespoon grated ginger
– 2 cloves finely chopped garlic
Instructions
1. Prepare the Syrup: In a large saucepan, combine apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic. Bring the mixture to a boil, then reduce the heat and simmer until the sugar has fully dissolved.
2. Add Pineapple and Jalapeños: Add diced pineapple and jalapeño slices to the saucepan. Simmer over medium heat for about 20 minutes, or until the pineapple softens and the liquid thickens into a syrup.
3. Sterilize the Jars: While the mixture simmers, sterilize your jars and lids by placing them in boiling water for at least 5 minutes.
4. Fill the Jars: Once the pineapple mixture is ready, carefully ladle it into the sterilized jars, leaving a bit of headspace at the top. Wipe the rims, secure the lids, and process the jars in a hot water bath for 10 minutes.
5. Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals before storing in a cool, dark place.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: Makes about 4 jars
