Pickled Pineapple- Putting Up with ErinPickled Pineapple- Putting Up with Erin

As it turns out, Putting Up with Erin takes on a whole other punning meaning this week. As I mentioned before, I am currently in the limbo of moving which means I’ve found myself jumping, biking, and bouncing around Baltimore. To keep the blog active amidst all my craziness, I figured I’d shlep my canning pot around and try some “Putting Up with Friends”. This week’s Putting Up with Friends post comes to you from my gracious office mate’s kitchen in northern Baltimore. The second I walked into her huge, well stocked, well lit, and wine laden kitchen, I realized that this was going to be much more fun than canning all by my lonesome.

I came across the idea for pickled pineapple chunks at one of my favorite restaurants in Baltimore, the Corner BYOB. They served this pickle with a few other varieties on their house cheese and charcuterie board. I played around with the idea and opted for a sweeter spiced pickled pineapple (say that 5 times fast…) recipe. Depending on your preference, you can start with a slightly unripe pineapple for a more tart pickle, or wait like I did for it to ripen up for a sweeter pickle. This super easy pineapple pickle would go great with BBQ, pineapple scones, or as I discovered last night some red wine or whiskey. Enjoy!

Pickled Pineapple- Putting Up with ErinPickled Pineapple- Putting Up with Erin

Pickled Pineapple

Yield: 5 half pints

Ingredients

  • 1 pineapple (cut into chunks)
  • 1-1/2 cup sugar
  • 3/4 cup water
  • 1/3 cup white vinegar
  • 10 whole cloves
  • 1 cinnamon stick (broken in half)

Instructions

  1. Combine water, vinegar, sugar, and pineapple in a large pan. Tie spices in a bag or tea ball and add to pot. Bring mixture to a boil and simmer for 30 minutes, uncovered. Remove from heat.
  2. Ladle the pineapple into the sterilized jars, top off with liquid/syrup leaving 1/4 inch headspace. Add lids and rings (finger tight).
  3. Add to water-bath canner, process for 10 minutes. Remove from canner and let set on folded towel for 12-24 hours until sealed.
  4. Wait at least a week before consuming.

9 responses to Pickled Pineapple

    • Hi Priscilla- I didn’t core it first because I figured mixing up the texture would be nice. Then again I was the type of kid who enjoyed gnawing on the pineapple core.. :)

  1. Because there is a fairly high ph level in anything pickled, and the added acidity from pineapple..
    Oh..it’s gonna last at least 1 year.

  2. hello my daughter will try this for her school project. what do you mean by 10 WHOLE CLOVES? 10 WHOLE CLOVES OF WHAT?

    thank you very much

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