Pickled Pineapple and Jalapeño

Ingredients

• 2 cup pineapple chunks (fresh, cut into pieces)
• 1 cup jalapeños (sliced)
• 1 cup white vinegar
• 0.5 cup water
• 0.33 cup sugar (or honey)
• 1 tsp salt
• 2 garlic (cloves, smashed)
• 0.5 tsp black peppercorns
• 0.5 tsp red chili flakes (optional for extra heat)

Steps

1. 1

   Place the pineapple chunks and sliced jalapeños in a clean glass jar (like a mason jar) or an airtight container.

2. 2

   In a small saucepan, combine the white vinegar, water, sugar (or honey), salt, garlic cloves, black peppercorns, and chili flakes.

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar and salt are completely dissolved.

4. 4

   Carefully pour the hot brine over the pineapple and jalapeños until they are completely submerged.

5. 5

   Let the jar cool to room temperature before covering with a lid.

6. 6

   Seal tightly and refrigerate for at least 12 to 24 hours before serving to allow the flavors to develop fully.

Notes

The longer they sit, the better the flavor. They are excellent on tacos, burgers, BBQ, sandwiches, rice bowls, or straight from the jar. They keep refrigerated for up to 1 week.

Nutrition per serving

• side dish
• pickled
• spicy
• vegetarian
• gluten-free
• condiment