Chapter 5 · Sweet and Savoury Pickles

Sweet and Spicy Pickled Pineapple

This unique pickle combines the sweetness of pineapple with a hint of spice, making it a fantastic addition to grilled vegetables, salads, or even desserts.

Method
Water-bath canned
Ready in
At least 1 week
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg pineapple, peeled, cored, and cut into chunks (about 1 medium pineapple)
  • ml water
  • ml white vinegar
  • g sugar
  • tbsp pickling salt
  • tsp chilli flakes
  • cinnamon stick
  • whole cloves
  • star anise

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Prepare the pineapple

    Peel, core, and cut the pineapple into bite-sized chunks.

  3. Make the brine

    In a pot, combine the water, vinegar, sugar, pickling salt, chilli flakes, cinnamon stick, cloves, and star anise. Bring to a boil, stirring until the sugar dissolves. Remove from heat.

  4. Pack the jars

    Pack the pineapple chunks into the jars, leaving about 1-1.5 cm (1/2 inch) of space at the top.

  5. Add the brine

    Pour the hot brine over the pineapple, ensuring it is fully submerged. Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.

  6. Wait

    Let the jars cool and store them in a cool, dark place. For best flavour, let them sit for at least 1 week before enjoying.

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