Pickled Pineapple

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1 pineapple, peeled and cored and cut into bite-size chunks
1/2 cup pineapple juice
1/3 cup fresh mint leaves
1 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup cider vinegar
1/2 cup apple juice
1/4 cup brown sugar
1 cinnamon stick, broken in half
10 whole cloves
1. In a large mixing bowl, combine pineapple, pineapple juice and mint leaves.

In a non-reactive saucepan over medium heat, combine remaining ingredients and bring to a boil. Stir to dissolve sugar. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Discard cinnamon stick and pour liquid over pineapple chunks.

Refrigerate pickles for 24 hours before serving. Refrigerated, they should keep for about three weeks.


Member since Sep 2007

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