In a medium saucepan, combine apple cider vinegar, sugar, turmeric, garlic powder, ground ginger, mustard seeds, red pepper flakes (if using), and salt.
Bring the mixture to a gentle boil over medium heat, stirring until the sugar fully dissolves.
Add the diced pineapple and sliced jalapeños to the saucepan.
Reduce the heat to a simmer and cook for 15–20 minutes, stirring occasionally, until the mixture thickens slightly and becomes glossy.
Remove from heat and allow the mixture to cool slightly.
Transfer to a clean glass jar and let it cool completely before sealing.
Refrigerate for best results, allowing the flavors to develop for at least several hours or overnight.
Variations
Extra Fiery Version: Add sliced serrano or habanero peppers for a more intense heat.
Honey-Sweetened Twist: Replace part of the sugar with honey for a deeper, floral sweetness.
Smoky Cowboy Candy: Add a pinch of smoked paprika for a subtle smoky note.
Chunky or Smooth: Lightly mash some of the pineapple for a jam-like texture or leave fully chunky for more bite.
Tips
Use ripe, fresh pineapple for the best balance of sweetness and acidity.
Slice jalapeños evenly to ensure consistent heat distribution.
Do not overcook; the syrup will continue to thicken as it cools.
Store in the refrigerator and use within 2–3 weeks for optimal flavor and freshness.
