Pineapple Pickle Relish Recipes

SPICY PICKLED PINEAPPLE

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.

PICKLED PINEAPPLE PRESERVE RECIPE

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.

PINEAPPLE-JALAPENO PICKLE RELISH

Steps:

• Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

PINEAPPLE PICKLE RELISH

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.

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

GHOST CHILE SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
• Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
• Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.

PINEAPPLE-MINT RELISH

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

SWEET AND SPICY PINEAPPLE-JALAPENO RELISH

Steps:

• In saucepan over medium heat, sauté the onions, ginger, jalapenos, and cumin for 6 minutes.
• Add the rum and cook until almost all is evaporated.
• Add the pineapple, lime juice, and sugar, bring to simmer and then remove from heat.
• Stir in the cilantro, salt and pepper to taste.
• Note: Caution!
• Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!