I recently was inspired to make not one, but three, different pickled pineapple recipes. I put a poll at the Insane in the Brine Facebook group to see which of the three recipes was most sought after. (Side note: at least one if not both of the other recipes will be in my next cookbook; my first, recently published cookbook can be bought here.)
Although all three got a number of votes (and indeed all three are delicious in my opinion), one stood out as the clear winner: Jalapeno-Cilantro-Lime Pickled Pineapple. It has a great balance of sweet and tangy, and is super versatile. You could of course sit there and eat the whole jar as is. But it also would be great to chop up the pickled pineapple into smaller pieces and serve in so many things, from salsa, to fish or tacos, on pizza, and so much more.
It’s also amazing in cocktails like a Mexican Mule, which consists of tequila, lime, and ginger beer (my spicy homemade ginger beer recipe is here). This pickled pineapple recipe includes garlic but if you wish to add it to a cocktail, I would recommend omitting the garlic.
One note, any ripe pineapple will be fine but I recommend unripe or barely pineapple below, because it will be more firm. Once you pour the scalding hot liquid brine over the pineapple, pineapple will soften slightly.
Now, Let’s Do This!
Yield: 1/2 pineapple (stored in a quart mason jar) – to double the recipe, use a whole pineapple and double all other ingredients and store in a 1/2 gallon mason jar
You will need:
- Knife & cutting board
- Measuring cups & spoons
- Small or medium saucepan
- Wooden spoon
- Suggested: hand citrus juicer
- Suggested: canning funnel
- 1/2 unripe or barely pineapple, skin and core removed, cut into spears or chunks… use the skin and core to make my tepache mojito!
- 1 cup white vinegar or ACV
- 1 cup clean or filtered walter
- 1 TBSP salt (~20g), or salt the liquid at a rate of 4.25% salinity
- 1/4 cup sugar (50g)
- 1/2 bunch cilantro (40g), hard base stems removed
- 1 green jalapeno, sliced (or any hot pepper as desired)
- 3 cloves garlic, quartered – omit if using pineapple in cocktails
- Juice of 1 large lime
- 1/4 tsp turmeric (optional, to enhance color)
1.) Prepare all the ingredients as noted above. Place the cilantro, lime juice, and turmeric in the base of the jar, followed by the garlic pieces, jalapeno and pineapple.
2.) In the saucepan, combine the water, vinegar, salt and sugar. Bring to a simmer, ensuring the salt and sugar is fully dissolved. Remove saucepan from heat, place the (recommended) canning funnel over the jar, and pour the hot liquid into the jar. Fill to within 1/4″ of top of jar. Discard excess brine.
3.) Close tightly with lid and allow to come to room temp. Then place in refrigerator and allow flavors to meld, preferably 1 week before opening.
Note the picture shows the cilantro and garlic on top which I find very attractive, but in order to keep the cilantro in there for flavor, it is more convenient for it to be out of the way at the bottom.