PRESERVING FOODS - Pineapple Pickles - Old Recipe

Fresh Pineapple

As strange as it sounds, Pickled Pineapple is a really tasty treat that you should try when they are in season.

It really works as an appetizer or on a Buffet table as a flavor surprise for others.

It can also be used as a colorful addition to cold salads and other dishes, with a surprisingly interesting  flavor.

INGREDIENTS:

2            large      Pineapples, fresh

1-1/2     cups       Sugar (or equivalent Splenda Sugar substitute for Cooking)

1/2         cup        Vinegar, 5% Acid

8            whole     Cloves

1            stick       Cinnamon

1-1/2     cups       water

1            tbs.        Salt

DIRECTIONS:

1. Remove the top and bottom of the Pineapple then remove the outer Peel.
2. Slice the Pineapple into 1/4-inch slices and remove the cores from the slices.
3. Cut the slices into quarters (or smaller shapes and sizes as desired).
4. In a large pot, combine the Pineapple, Sugar, Water, Salt and Vinegar.
5. Combine the Cinnamon and Cloves and tie inside a piece of cheesecloth and add to the mixture.
6. Heat the mixture over a medium heat for 10-minutes, stirring occasionally.
7. Remove from heat and using a ladle, place the Pineapple into three HOT Pint canning jars.
8. Cover the Pineapple in the jars with the syrup up to within ¼-inch of the top of the jars.
9. Clean the jar rims and add the tops, hand tight, and place into a pot and pour warm water around the jars up to within 1-inch of the tops.
10. Bring the water to a boil and continue boiling for 20-minutes.
11. Carefully remove the jars from the water, and seal the tops while hot.
12. Store in a dry cool place until needed.

NOTE: You can get rid of a lot of calories in this recipe if you use an artificial sweeter, such as Splenda, that is made for Baking/Cooking.

by Don Bobbitt, 2015