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Pickled Pineapple

This vibrant pickled pineapple recipe combines the natural sweetness of fresh pineapple with a tangy vinegar brine and a gentle kick from fresh jalapeño. The quick pickling process transforms the tropical fruit into a versatile condiment that maintains its crunch while developing complex sweet-spicy-sour flavors. 
Perfect as a topping for tacos, grilled meats, or as a unique addition to charcuterie boards, this refrigerator pickle keeps for up to two weeks.
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Prep Time 5 minutes
Cook Time 10 minutes
Calories 460 kcal

Ingredients
  

  • 1 ½ cups white distilled vinegar 5%
  • 1 tablespoon pickling or Kosher salt
  • 1 tablespoon sugar
  • 4 cups chopped fresh pineapple
  • 1 sliced jalapeño
  • Juice from 1 lime

Instructions
 

  • Prepare the brine by bringing vinegar to a boil. Add salt, sugar, and lime juice, stirring until dissolved.
  • Allow brine to cool completely.
  • Cut pineapple into uniform chunks and slice jalapeño into rings.
  • Place pineapple and jalapeño in jar, leaving headspace.
  • Pour cooled brine over contents.
  • Add fermenting weight to keep pineapple submerged and cover loosely.
  • Refrigerate for 24 hours before consuming.
  • Store in refrigerator for up to 2 weeks.

Nutrition

Calories: 460kcalCarbohydrates: 103gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 6992mgPotassium: 815mgFiber: 10gSugar: 78gVitamin A: 556IUVitamin C: 345mgCalcium: 121mgIron: 2mg
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