Spicy Pickled Pineapple
Admittedly, this is a somewhat random recipe but I am sharing it here for a couple of reasons. The first is that the Spicy Pickled Pineapple caught my eye during my initial “walk-through” of the third cookbook that I received this Christmas, Bringing It Home by Gail Simmons (of Top Chef judging fame). The second is that with so many people (myself included) watching what they are eating this January, I thought that this would be a tasty snack to keep in the fridge. Turns out that I was right, and this pineapple is the perfect thing to grab during that late afternoon lull or during the dinner prep when you might be longing for something to tide you over. And lastly, well there is a specific friend that this recipe reminds me of. One who is a huge fan of my Quick Pickled Sugar Snap Peas with Mint and who always has a pineapple sitting on her counter…let’s see if she’s paying attention!
Not much more of an explanation is needed. Check your pantry to see if you already have coriander seeds on hand (they are a basic pickling spice), take a look at your bottle of white vinegar (you’ll need two cups) and head to the market for a nice big pineapple and a bunch of cilantro. You’re on your way! Enjoy!
Spicy Pickled Pineapple
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February 21, 2019 @ 5:27 am
Just curious as to why they would only stay for approx. 10 days? Given the acidity of the vinegar, wouldn’t they last much longer than that?
February 21, 2019 @ 7:28 am
Good observation and you’re right. The pineapple doesn’t go bad but the texture starts to change. By about two weeks it’s just a bit too soft and pungent for my taste. I like when you can taste the freshness of the pineapple and it’s still a little crisp. Keep a jar in your refrigerator and see how you prefer it. It never lasts too long in mine!
January 22, 2018 @ 10:16 am
I happen to have two pineapples on my counter today – one of which will be used for this! OMG – sounds delicious!!
January 22, 2018 @ 9:13 am
Anything pickled is delicious. Yum