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
- 1 large pineapple, peeled and cut into 1/4-inch-thick wedges*
- 1/2 tsp red pepper flakes
- 2 Tbls coriander seeds
- 2 c distilled white vinegar
- 1 c sugar
- 1 1/2 tsp kosher salt
- 1 garlic clove, gently smashed and peeled
- 20 leafy cilantro sprigs
- Divide pineapple and pepper flakes among two 1-quart heatproof jars or containers with lids.
- In a medium, dry saucepan over medium heat, toast the coriander, occasionally shaking the pan back and forth, until the seeds are fragrant and lightly toasted., 3 to 4 minutes.
- Remove the pan from the heat.
- Add the vinegar, sugar, salt, garlic and 1 2/3 c water.
- Bring mixture to a boil over medium high heat, then reduce to a simmer and cook, stirring occasionally for 2 minutes.
- Transfer the brine and spices to a liquid measuring cup, then pour into jars, covering the pineapple mixture completely and filling the jars up to 1/2-inch from the rim. Discard and leftover brine.
- Let stand at room temperature until cool, then add the cilantro, tucking the sprigs under the brine and into the pickles a bit.
- Cover with the lids.
- Refrigerate for at least 24 hours before serving.
- The pickles keep, covered and refrigerated, for up to 10 days.
- To make pineapple wedges, cut the peeled pineapple crosswise into 1/2-inch thick slices. Cut each slice into 8 or 10 wedges. The core is edible, tasty and nutritious; it will soften during the pickling process.