READY IN: 45minsYIELD: 6-8 Half Pints
INGREDIENTS
2lbsfresh jalapenos 1 1⁄3 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 seedsDIRECTIONS
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.Source: Read Full Article
