Ingredients with Measurements:
- 1 medium-sized pineapple, peeled and cored
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 3 cloves garlic, peeled and smashed
- 1 small red onion, thinly sliced
Special equipment needed:
- Large glass jar with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Small saucepan
- Wooden spoon
Step-by-step instructions:
1. Cut the pineapple into small bite-sized pieces and place them in a large glass jar.
2. In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, red pepper flakes, garlic, and red onion. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
3. Pour the hot pickling liquid over the pineapple in the jar, making sure that all the pieces are submerged. Let the jar cool to room temperature.
4. Once cooled, cover the jar with a lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate after pickling.
Serving size:
This recipe makes about 4 cups of pickled pineapple.
Nutritional information:
Serving size: 1/2 cup
Calories: 70
Total fat: 0g
Sodium: 200mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 15g
Protein: 0g
Substitutions for ingredients:
- Pineapple can be substituted with other fruits such as mango or papaya.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use honey instead of sugar for a sweeter taste.
- Add fresh herbs such as cilantro or mint for extra flavor.
Tips and tricks:
- Make sure the pineapple is fully submerged in the pickling liquid to ensure even pickling.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- The longer the pineapple sits in the pickling liquid, the more flavorful it will become.
Storage instructions:
Store the pickled pineapple in the refrigerator for up to 2 weeks.
Reheating instructions:
This recipe is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the pickled pineapple in a small bowl or on a platter with toothpicks for easy snacking.
Garnishes:
Garnish with fresh herbs such as cilantro or mint.
Pairings:
Pickled pineapple pairs well with grilled meats, fish tacos, or as a topping for salads.
Suggested side dishes:
Serve with rice or quinoa for a complete meal.
Troubleshooting advice:
If the pickling liquid is too sweet, add more vinegar to balance out the flavors.
Food safety advice:
Make sure to use clean utensils and a clean jar when making pickled pineapple. Store in the refrigerator and discard if there are any signs of spoilage.
Food history:
Pickling has been used as a method of preserving food for centuries. Pineapple, native to South America, was introduced to Europe in the 1490s and became a popular fruit in the 18th century.
Flavor profiles:
The pickling liquid adds a tangy and slightly sweet flavor to the pineapple, while the red pepper flakes and black peppercorns add a subtle heat.
Serving suggestions:
Serve pickled pineapple as a snack, appetizer, or as a topping for tacos or salads.
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