Cowboy Candy

Ingredients:
1  - lb fresh sliced jalapenos
2/3 -  cup cider vinegar
1 - cup drained canned pineapple
2-  cups sugar
2 - tablespoons mustard seed
Directions:
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of  drained pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 head space. Remove air bubbles with a rubber spatula and refill to head space if needed. Wipe rims with wet paper towel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.

Serving ideas:

Drain a jar of Cowboy Candy and  put on your favorite Pizza and Bake.

Drain a jar of Cowboy Candy and finely chop and mix with softened cream cheese. Serve on crackers.