1. Get a big saucepan and toss in the apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic. Let it come to a nice boil, then turn down the heat and let it simmer until the sugar’s all melted in.
2. Now, toss in the diced pineapple and those jalapeño slices into the saucepan. Let everything simmer away over a medium flame until the pineapple’s soft and the liquid’s turned all syrupy. It’ll take about 20 minutes or so.
3. While that’s cooking, get your jars and lids sterilized by dunking them in boiling water for at least 5 minutes.
4. Once your pineapple mix is ready, carefully spoon it into your sterilized jars, making sure to leave a bit of space at the top. Wipe the jar rims clean, pop on the lids, and then give them a nice hot water bath for about 10 minutes.
5. Once they’re out of the bath, let the jars cool down completely. Before you stash them away in a cool, dark spot, double-check those seals.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: Makes about 4 jars
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