READY IN: 45minsYIELD: 6-8 Half Pints


  • 2lbsfresh jalapenos
  • 1 13 cupscider vinegar
  • 2cups cut fresh pineapple drained and without the juice (chunks) or 2 cups canned pineapple drained and without the juice (chunks)
  • 4cupssugar
  • 4tablespoonsmustard seeds

  • Using rubber gloves slice jalapeños.  If desire less heat, remove seeds and membranes.
  • Mix cider vinegar, sugar and mustard seed to a low boil. Reduce for 5 minutes to a simmer.
  • Add jalapeños.  Simmer an additional 5 minutes.
  • Load hot sterilized jars with 4 to 5 chunks of pineapple.
  • Using a slotted spoon add jalapenos first.
  • Next add hot 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 prepared hot lids and rings.
  • Place in water bath canner.
  • Process at a full boil for 15 minutes.
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