Wednesday, January 14, 2015

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.


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


  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

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