Print
Pickled Pineapple Preserve Recipe
Got leftover pineapple? Make this spicy pickled pineapple with jalapeño and cilantro! Lovely in combination with cold cuts, cheese or roast dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (2 cups)
Calories per serving 31 kcal
Ingredients
- 10,5 oz canned pineapple (300 g)
- a handful red onion sliced
- 2 spicy pickled jalapeño chilies sliced
- ¼ cup water (60 ml)
- 1 cup white wine vinegar (240 ml)
- 2 tbsp caster sugar
- a handful fresh cilantro chopped finely
- salt
Instructions
-
Pour the vinegar and water in a large saucepan (you can also add the pineapple juice if you are using canned pineapple) and add the sliced red onion.
-
Chop the canned pineapple into bite-size chunks and add them as well.
-
Place this over medium-high heat and bring it to a gentle boil. Then add the sliced jalapeño.
-
Stir well and add the freshly chopped cilantro. Season with the caster sugar (1 tbsp of sugar if you have already added the pineapple juice) and a pinch of salt to taste. Add more sugar if you want it to be extra sweet.
-
Turn the heat off and let the pineapple cool down a bit in the vinegar. Then spoon the pineapple, onion and jalapeños in a sterilized glass jar and fill it up with the vinegar. Let the pickled pineapple cool down fully now at room temperature. Don’t close the jar. Once it is cold, you can close the jar tightly. Let the pineapple marinate in the fridge for at least a week.
