Sweet Tangy Spicy Crunchy Pineapple Jalapeño Pickles (Print Version)
Fresh pineapple and jalapeños soak in a garlicky vinegar brine for a crisp, sweet, spicy refrigerator pickle.
# Ingredients:
For the jar
01 -
2 cups (340 g) fresh pineapple chunks or short spears
02 -
2 medium jalapeños, thinly sliced
03 -
2 garlic cloves, smashed
For the brine
04 -
1 cup (240 ml) white vinegar, 5% acidity
05 -
1/2 cup (120 ml) water
06 -
1/3 cup (65 g) granulated sugar or 1/4 cup (85 g) honey
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black peppercorns
09 -
1/2 teaspoon red chili flakes, optional
# Instructions:
01 -
Add the pineapple chunks, sliced jalapeños, and smashed garlic to a clean 1-quart glass jar or heat-safe airtight container.
02 -
Combine the vinegar, water, sugar or honey, salt, peppercorns, and chili flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
03 -
Carefully pour the hot brine over the pineapple and jalapeños. Press the fruit down with a clean spoon so the pieces are covered by brine.
04 -
Let the open jar cool at room temperature for about 30 minutes, until it is no longer steaming. Seal with a lid.
05 -
Refrigerate for at least 4 hours, or 12-24 hours for fuller flavor. Serve chilled and keep refrigerated for up to 1 week.
# Notes:
01 -
This is a refrigerator pickle recipe, not a shelf-stable canning recipe.
02 -
For less heat, remove the jalapeño seeds and ribs before slicing.
03 -
Best flavor develops after an overnight chill.