PICKLED PINEAPPLE PRESERVE RECIPE
Got leftover pineapple? Make this spicy pickled pineapple with jalapeño and cilantro! Lovely in combination with cold cuts, cheese or roast dinners.
Provided by June d'Arville
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Pour the vinegar and water in a large saucepan (you can also add the pineapple juice if you are using canned pineapple) and add the sliced red onion.
- Chop the canned pineapple into bite-size chunks and add them as well.
- Place this over medium-high heat and bring it to a gentle boil. Then add the sliced jalapeño.
- Stir well and add the freshly chopped cilantro. Season with the caster sugar (1 tbsp of sugar if you have already added the pineapple juice) and a pinch of salt to taste. Add more sugar if you want it to be extra sweet.
- Turn the heat off and let the pineapple cool down a bit in the vinegar. Then spoon the pineapple, onion and jalapeños in a sterilized glass jar and fill it up with the vinegar. Let the pickled pineapple cool down fully now at room temperature. Don't close the jar. Once it is cold, you can close the jar tightly. Let the pineapple marinate in the fridge for at least a week.
Nutrition Facts : Calories 31 kcal, ServingSize 1 serving
SPICY PICKLED PINEAPPLE
This pickled pineapple has a hint of spice from sliced jalapenos and is the perfect sandwich and salad topper with it's tangy sweet bite.
Provided by Gina Matsoukas
Categories Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- Place the vinegar, sugar, jalapeno, salt and lime juice in a small sauce pot. Bring to a simmer stir until sugar dissolves, remove from heat and let cool to room temperature.
- Place the pineapple and cilantro into a large jar.
- Pour the vinegar mixture over the pineapple, it should just cover the top slice.
- Seal and refrigerate at least 1 day before eating.
- Store in the refrigerator for up to 2 weeks. Pineapple will become more tangy with time.
Nutrition Facts : Calories 31 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PINEAPPLE-JALAPENO PICKLE RELISH
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.
PICKLED PINEAPPLE SALSA
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving.
PINEAPPLE PICKLE RELISH
My grandmother's recipe. Wonderful with turkey or ham for the holidays. Looks very pretty in jars for a nice gift, too. Best when made several days ahead.
Provided by LonghornMama
Categories Pineapple
Time 20m
Yield 3 half pints, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine brown and white sugars, cinnamon stick, cloves, and apple cider vinegar in a medium saucepan.
- Bring to a boil over medium heat and simmer 10 minutes.
- Add both cans of drained pineapple chunks. Bring to a boil again and cook 10 more minutes.
- Put in jars and store in the refrigerator.
Nutrition Facts : Calories 212.2, Fat 0.1, Sodium 10.7, Carbohydrate 54.1, Fiber 0.7, Sugar 52.7, Protein 0.3
PICKLED PIG'S FEET I
This was my favorite treat as young girl. Pig's feet can be specially ordered from most butcher shops.
Provided by Lola
Categories Appetizers and Snacks Meat and Poultry Pork
Yield 8
Number Of Ingredients 7
Steps:
- Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
- Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
- Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 1.4 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 0.4 g, Protein 21.3 g, SaturatedFat 6.2 g, Sodium 1811.6 mg
PICKLED PINEAPPLE & SRIRACHA GRILLED CHEESE
A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect
Provided by Rosie Birkett
Categories Lunch
Time 25m
Number Of Ingredients 15
Steps:
- Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins.
- Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up.
- Cook for about 3 mins or until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and the cheddar is melting. Slice in half and serve immediately.
Nutrition Facts : Calories 1118 calories, Fat 75 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 4.4 milligram of sodium
PICKLED COLLARD GREENS WITH PINEAPPLE
Sweet-tart pineapple is wonderful with pork, as are collard greens. The two together, plus a healthy dose of vinegar, morph into something that's utterly surprising and utterly delicious. It both complements and cuts the richness of the meat.
Provided by Andrea Albin
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.
- Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water.
- Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour.
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