Pickled Pineapple Recipe

I’ve gotta say, I was vibing with this pickled pineapple recipe because it’s not just about sweet and tangy, its like you get a mini tropical escape in every jerky bite and who doesn’t deserve a lil flavor vacation now and then?

I love how this pickled pineapple recipe nicely blends tangy and sweet flavors. I use a ripe pineapple cut into chunks with white vinegar, water, granulated sugar, salt, garlic, bay leaf and even a slice of red chili for a kick.

I think its a simple way to boost vitamin C.

Ingredients

• Pineapple: provides vitamins and fiber, offering a naturally sweet tropical bite.
• White Vinegar: adds a tangy sour kick while preserving the pineapple flavor.
• Sugar: balances the tartness with heavy sweetness, though not the healthiest pick.
• Garlic: brings a mellow savory depth that kinda warms up the whole dish.
• Bay Leaf: adds an underlying aromatic note that subtly enhances the mix.
• Red Chili: a spicy option that livens up flavors if you like a bit of heat.
• Water: essential for a smooth pickling brine that melds flavors together.
• Salt: seasoningly enhances all the flavors, creating a balanced savory profile.

Ingredient Quantities

• 1 medium ripe pineapple, peeled, cored and cut into 1-inch chunks
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 cup granulated sugar
• 2 teaspoons salt
• 3 cloves garlic, peeled and lightly crushed
• 1 bay leaf
• 1 small red chili pepper, thinly sliced (optional if you like a bit of heat)

How to Make this

1. First, peel, core, and chop the pineapple into 1-inch chunks and place them in a clean, large jar.

2. In a saucepan combine the white vinegar, water, granulated sugar, and salt. Stir it over medium heat until the sugar and salt fully dissolve.

3. Now add the garlic cloves, bay leaf, and red chili pepper if you’re using it, then let the mixture come to a boil.

4. Once the mixture is boiling, lower the heat a bit and let it simmer for about 2 minutes so the flavors mix well.

5. Carefully remove the saucepan from heat.

6. Pour the hot pickling liquid directly over the pineapple chunks in the jar, making sure all the pieces are covered.

7. Let the jar cool down to room temperature before putting on the lid.

8. Once cooled, seal the jar tightly and then pop it in the fridge.

9. Let the pineapple pickles sit in the fridge for at least 24 hours before you dig in to let the flavors blend.

10. Enjoy your tangy pickled pineapple as a snack or a zesty addition to your dishes!

Equipment Needed

1. A sharp knife for peeling, coring, and chopping the pineapple
2. A cutting board to work on
3. A clean, large jar with a lid for the pickles
4. A medium-sized saucepan for the pickling liquid
5. Measuring cups and spoons for the vinegar, water, sugar, and salt
6. A stirring spoon for mixing the ingredients
7. A stove to heat the pickling liquid

FAQ

• Q: How long should I pickle the pineapple before it’s ready?
  A: You should let the pineapple sit in the pickling liquid for at least 24 hours in the fridge for best flavor, though it can be enjoyed sooner if you’re in a hurry.
• Q: Can I swap white vinegar for another type?
  A: Sure, you can use apple cider vinegar if you want a milder taste, but the flavor will be a bit different, so experiment a little until you find your perfect match.
• Q: How long will the pickled pineapple last in the fridge?
  A: When stored in an airtight container, it can last up to 2 weeks, but be sure to always check for any signs of spoilage before serving.
• Q: Can I add other spices to modify the flavor?
  A: Absolutely, feel free to toss in extras like a few peppercorns or a sprig of thyme to really give it your own twist, just remember to adjust the salt if needed.
• Q: Is this recipe good for adding to salads or as a side dish?
  A: Yes, the tangy and sweet pickled pineapple works great as a salad topping, or even alongside grilled dishes, adding a refreshing burst of flavor.

Pickled Pineapple Recipe Substitutions and Variations

• If you don’t have white vinegar, try using apple cider vinegar. It’s a bit milder and gives you a nice tangy kick.
• Instead of granulated sugar, you can use brown sugar or even a bit of honey. Just keep in mind that it might add a slight caramel flavor.
• If you’re all out of regular salt, kosher salt works great too. You might need to adjust the amount a little bit, since it’s less salty by volume.
• Not feeling fresh garlic? Garlic powder can do the trick in a pinch, but remember that you’ll need only about a half teaspoon for each clove you’re replacing.

Pro Tips

Here are some cool pro tips for making this tangy pickled pineapple:

1. When you chop your pineapple, try to keep all the pieces around the same size. If they’re too different, some chunks might get way more flavor than others. Trust me, even slices that don’t match perfectly can make your snack taste funny.

2. Don’t skimp on heating the pickling liquid. Let it come to that good boil and then simmer for a couple minutes. This step really helps dissolve all the sugar and salt so that when you pour it over the pineapple, every piece is coated evenly.

3. One common mistake is sealing the jar too fast. Make sure the mixture is completely cooled to room temperature before putting the lid on. Otherwise, the leftover heat can trap steam, which might ruin the flavor a bit or even lead to some odd textures.

4. If you’re into a little extra kick, don’t be afraid to play around with the spices. The red chili pepper is optional, so if you love heat go ahead and add that extra slice or even experiment with some other chillies. Just taste as you go so you don’t overdo it.