In the spring and summer I tend to do all my pickling as here in Southern California it gets too hot to be steam canning so I save my canning for cooler weather.
Pineapple has been unusually cheap and super sweet so I’ve been buying it quite frequently.
I like to preserve it by pickling it as this spicy pickle has a variety of uses!
You can add the pineapple chunks to your pulled pork or loin to give it a sweet and spicy kick to it. Sweet & sour dishes go great with this too! I save the liquid for marinades and dressings and the spicy tangy chunks of pineapple are great in salads, salsas and even spicy margaritas!
Let me show you how it’s done!
Ingredients
1 peeled and cubed ripe pineapple
1 jalapeño (or 2 if you’re feeling brave)
1 tbsp raw sugar
2 tablespoons kosher salt
White vinegar
Water
Add everything but your vinegar and water into a clean glass jar. Fill your jar up 3/4 of the way with your vinegar and the rest water. Cap and let sit in your refrigerator for 1-2 weeks.
Enjoy!
The only difficult part about this recipe is waiting for it to be ready!
And when it is prepare yourself to find different ways to incorporate this spicy treat into many dishes!
Do you prefer to pickle or can fruits and vegetables?
May your home be filled with warmth, your pantry full and may you always have good health!
Xo,
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