Pickling fruit is an ancient method of preserving food, and it adds a delightful flavour to many dishes. Pickled pineapple has a sweet-sour flavour with hints of citrus and heat that can add depth and complexity to any meal. Plus, it’s easy to make at home!
In this blog, you will find out how simple it is to create pickled pineapple. There are also some tips about making it as well as other flavour options. Finally, I have listed some suggestions for meals where pickled pineapple would be the perfect addition. So let’s get started!
Go on, give pickled pineapple a chance!
•Pickled pineapple is an easy way to add a delicious, tangy flavour to any dish, or just to enjoy as a pickled snack.
•Making this pickle at home allows you to control the ingredients used in the recipe.
•The technique of pickling is an economical way to preserve fruit that may otherwise go bad before getting eaten.
What does creating pickled pineapple involve?
Making this pickled fruit is a surprisingly simple process that results in a deliciously tangy treat.
First, you must begin by selecting a ripe and juicy pineapple.
Next, prepare a brine solution of sugar, salt, spices, ginger, lemon zest, chilli and vinegar in a pot over medium heat on the stove. Bring the mixture to a boil and then let it simmer for 10 minutes. Once it is done simmering, remove from heat and set aside to cool and steep for about a few hours or overnight, if you prefer.
To finish off the pickling process, peel and cut the pineapple into chunks, wedges or slices, depending on your desired thickness and texture. Pack the pineapple into jars. Remove the ginger, chilli and spices from the brine and divide them between the jars.
Heat the pickling liquid and pour it over the packed pineapple, completely covering it. Next, promptly seal the jars with tight-fitting, vinegar-proof, lids. Then store them in the refrigerator for a couple of weeks before eating, to allow the flavours to develop and mellow. You will then be ready to serve it as a side dish or topping for salads. Enjoy!
TIPS
Start with a lovely ripe pineapple
If you pickle an unripe pineapple, it can be a bit sour, tough and chewy. Select a ripe pineapple for the best texture and flavour. You should aim to choose one that smells good and sweet. It should be closer to an orange colour, rather than green or yellow.
Allow the pickling liquid/brine to steep
Giving the pickling liquid time to steep allows the flavours of all the ingredients to blend and infuse into the brine. This sets up the success of the pickle.
Use spices carefully
When adding flavours to your pickled pineapples be careful not to overdo it as certain spices like cloves are strong tasting and may overpower the mild sweet flavours of a basic recipe if added in large amounts. Add very small amounts at first then adjust according to personal preference later on!
Use your favourite chillies
You can use a chilli of your choice, and also add more or less according to your taste.
Adjust the sweet and/or the sour
You can add more sugar if you prefer. This can smooth out the bold flavour and balance the heat and sourness of the vinegar. Or you may prefer more sourness, so can add a squeeze of lemon or lime juice to the brine.
Too much or too little brine…
If you have brine left over, do not throw it away! Strain out any remaining spices, bottle the vinegar and keep it in the fridge. Then use it as part of salad dressings or marinades or any other meals that can be allowed to sing by being sprinkled with this flavoursome vinegar.
If the pickling liquid does not cover the fruit, boil 200ml vinegar with 50ml water, and top up.
Personalizing your Pineapple Pickle
1. Utilize a variety of flavours
Experiment with adding whole spices such as cinnamon sticks, cardamon, and star anise for a warmer exotic taste. Or herbs like mint or coriander are also ingredients that can add unique flavour combinations.
2. Consider using a different vinegar
White wine has a subtle flavour and may be better suited for where you want to keep things milder tasting but still have great acidity levels for preserving purposes. Red wine vinegar or even fruit vinegar like raspberry vinegar can pair well with pineapple and create extra visual and taste appeal.
3. Add complimenting fruits and vegetables
Slices of onions, bell peppers or carrots can all expand this into being more than a simple pineapple pickle.
Now for enjoying this tropical pickle-
1. For a Pineapple Salsa: Mix chopped pickled pineapple with tomatoes, shallot and coriander for something just a bit special.
2. Add pieces of pickled pineapple to other fruits as part of a unique fruit salad. Or add to any salad for that matter!
3. Serve the pineapple as you would any other pickle as part of a cheese platter alongside sliced meats, olives, nuts, crackers and other accompaniments for guests to enjoy at parties or get-togethers.
4. Garnish sandwiches or tacos with some slices of pickled pineapple as an extra for a tropical tangy twist. It goes brilliantly on or alongside a burger and makes for a superior Hawaiian pizza too.
5. Add diced pieces of pineapple to cocktails like margaritas or mojitos for novel flavour.
6.Use the brine in salad dressings and marinades.
Pickled pineapple is a delicious and unusual way to add some tangy flavour to your meals. Not only does it taste great, but the process of pickling adds an extra layer of complexity that enhances any dish you use it with.
Whether you’re looking for something special to bring to a potluck, a food gift or just want to spice up your dinner table, this recipe for pickled pineapple is sure to do the trick! With its sweet-tart flavour profile and easy preparation method, there’s no reason not to give this tasty treat a try today. So grab yourself a fresh pineapple and get ready; once you experience how amazing pickled pineapple can be, you won’t look back!
Recipe for Pickled Pineapple
Equipment
- Kitchen scales
- Chopping board and knife
- Preserving pan or large saucepan
- Long-handled spoon for stirring
- Slotted spoon
- Ladle
- Funnel
- Clean, sterilised glass jars with sealable lids
Ingredients
- 2 cm ginger root
- 1 chilli
- 1 small lemon for 1 tsp lemon zest
- ½ tsp black peppercorns
- ¼ tsp whole cloves
- 2 tsp salt
- 100 g sugar
- 600 ml apple cider vinegar
- 1 whole pineapple
Instructions
- Peel the ginger and slice it into thin stick-like pieces.
- Prepare 1 tsp of lemon zest from a washed lemon.
- Trim the chilli. Slice into rounds, with seeds left in place.
- Add the ginger, chilli and lemon zest to the pan together with the peppercorns, cloves, salt, sugar and vinegar. Stir to combine the ingredients of the brine.
- Turn up the heat and bring the brine to a boil, stirring to encourage the sugar to dissolve completely.
- Turn the heat down and allow the brine to simmer for 10 minutes. Remove the pan from the heat.
- Cover the pan and allow the mixture to steep for 2 hours, or overnight.
- Peel the pineapple.
- Cut the pineapple into chunks or wedges/spears – keep in mind the size of the jar(s) that you plan to store these in. The pineapple needs to fit in the jar(s) and be covered by vinegar. You can cut out the core if it is tough or if this is what you prefer.
- Carefully pack the cut pineapple into the jar(s); without crushing it. Leave a 1cm headspace between the top of the fruit and the rim of the jar.
- Remove the cloves, ginger, peppercorns and chilli pieces from the pickling liquid with a slotted spoon and divide them between the glass jars packed with pineapple.
- Bring the pickling liquid back to a simmer over the heat for a couple of minutes.
- Pour the warm brine into the jars, making sure that you cover the pineapple completely.
- Wipe the rims of the jars and seal them.
- While you should, in theory, be able to store this fruit pickle in a cool, dark place for a couple of months, I have not done this, and prefer to treat it more like a kind of refrigerator pickle to be enjoyed as soon as I can.
- So, as soon as it cools, place the jars in the fridge and leave them for at least 2 weeks for the flavours to develop and blend. They should keep in the fridge for 2-3 months.Once opened, keep refrigerated and use up in 2-3 weeks.
Notes
TIPS
Start with a lovely ripe pineapple
If you pickle an unripe pineapple, it can be a bit sour, tough and chewy. Select a ripe pineapple for the best texture and flavour. Choose one that smells good and sweet, and is closer to an orange colour, rather than green or yellow.Allow the pickling liquid/brine to steep
Giving the pickling liquid time to steep allows the flavours of all the ingredients to blend and infuse into the brine. This sets up the success of the pickle.Use spices carefully
When adding flavours to your pickled pineapples be careful not to overdo it as certain spices like cloves are strong tasting and may overpower the mild sweet flavours of a basic recipe if added in large amounts. Add very small amounts at first then adjust according to personal preference later on!Use your favourite chillies
You can use a chilli of your choice, and also add more or less according to your taste.Adjust the sweet and/or the sour
You can add more sugar if you prefer. This can smooth out the bold flavour and balance the heat and sourness of the vinegar. Or you may prefer more sourness, so can add a squeeze of lemon or lime juice to the brine.Too much or too little brine…
If you have brine left over, do not throw it away! Strain out any remaining spices, bottle the vinegar and keep it in the fridge. Then use it as part of salad dressings or marinades or any other meals that can be allowed to sing by being sprinkled with this flavoursome vinegar. If the pickling liquid does not cover the fruit, boil 200ml vinegar with 50ml water, and top up.Personalizing your Pineapple Pickle
1. Utilize a variety of flavours
Experiment with adding whole spices such as cinnamon sticks, cardamon, and star anise for a warmer exotic taste. Or herbs like mint or coriander are also ingredients that can add unique flavour combinations.2. Consider using a different vinegar
White wine has a subtle flavour and may be better suited for where you want to keep things milder tasting but still have great acidity levels for preserving purposes. Red wine vinegar or even fruit vinegar like raspberry vinegar can pair well with pineapple and create extra visual and taste appeal.3. Add complimenting fruits and vegetables
Slices of onions, bell peppers or carrots can all expand this into being more than a simple pineapple pickle.Now for enjoying this tropical pickle
1. For a Pineapple Salsa: Mix chopped pickled pineapple with tomatoes, shallot and coriander for something just a bit special. 2. Add pieces of pickled pineapple to other fruits as part of a unique fruit salad. Or add to any salad for that matter! 3. Serve the pineapple as you would any other pickle as part of a cheese platter alongside sliced meats, olives, nuts, crackers and other accompaniments for guests to enjoy at parties or get-togethers. 4. Garnish sandwiches or tacos with some slices of pickled pineapple as an extra for a tropical tangy twist. It goes brilliantly on or alongside a burger and makes for a superior Hawaiian pizza too. 5. Add diced pieces of pineapple to cocktails like margaritas or mojitos for novel flavour. 6. Use the brine in salad dressings and marinades.Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.