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:
- Once pickled, these had some serious heat so you could always make the brine sans jalapeños
- It goes without saying but don’t use cilantro if you are part of the unfortunate ~14% of the population with these genes.
- 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.
- Lastly, for any pineapple noobs out there, check out this helpful guide to selecting and cutting a pineapple.