Week 17: Pickled Pineapple

I’m on a real anti-veggie pickle kick lately with ginger and mangos so decided to give pickled pineapple a shot as well. Spicy cilantro pickled pineapple – say that 10x fast – to be specific. This week also gave me the chance to use a coconut vinegar (wuttttt) I found at the grocery store…it’s always a real treat to pickle with new kinds of vinegars (can’t forget to mention a similar version here with yet another flavor of vinegar) so this was a particularly exciting day for me. Anyway, the recipe below looks and smells like a fun tropical beverage so sit back, relax and pickle away!

A few notes:

  1. Once pickled, these had some serious heat so you could always make the brine sans jalapeños
  2. It goes without saying but don’t use cilantro if you are part of the unfortunate ~14% of the population with these genes.
  3. I’m a big fan of the twist (literally!) of lime – first time using citrus in the pickling process – but you could go without that ingredient as well if you don’t like fun.
  4. Lastly, for any pineapple noobs out there, check out this helpful guide to selecting and cutting a pineapple.


Spicy Pickled Pineapple Recipe

Makes 1 quart

Ingredients:

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  • 1/2 cup water
  • 1 cup coconut (or less exciting) vinegar
  • 1 tbsp salt
  • a few sprigs cilantro
  • 1 jalapeño
  • 2 limes (juice of, or sliced for more gradual flavor)
  • 2 small to medium-sized pineapples

Instructions:

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  • Bring the water, vinegar, salt and sliced jalapeño to a boil until salt and sugar are fully dissolved. Set aside to cool.

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  • Trim and chop the pineapple into desired pieces. Slice limes to juice or add as intact slices.

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  • Place pineapple, cilantro sprigs and lime (juice) into jars.

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  • Pour brine, including jalapeños, over the contents of the jar.

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  • Recommended use: refrigerate jars; these are definitely better cold. Great for a tangier dessert than super sweet fruit.

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