Quick Pickled Pineapple
A bright and spicy condiment perfect for enhancing tacos, sandwiches, and charcuterie boards, made with fresh pineapple and jalapeño in a simple vinegar brine.
Ingredients
For the Brine
- 1.5 cups white distilled vinegar (5%) Apple cider vinegar can be used as a swap.
- 1 tablespoon pickling or kosher salt Avoid table salt due to its density.
- 1 tablespoon sugar Honey or agave can be used instead.
- Juice from 1 lime lime Brightens the brine.
For the Pickled Fruit
- 4 cups chopped fresh pineapple Use ripe but firm pineapple; avoid canned.
- 1 sliced jalapeño Include seeds for heat, or remove for milder pickles.
Instructions
Preparation
- Pour 1 1/2 cups of white distilled vinegar into a small saucepan and bring it to a gentle boil over medium heat.
- Stir in 1 tablespoon of salt, 1 tablespoon of sugar, and the juice from 1 lime until completely dissolved. Remove from heat.
- Set the brine aside to cool to room temperature.
- Chop 4 cups of fresh pineapple into bite-sized chunks and slice 1 jalapeño into rings. Pack them into a clean quart-size glass jar, leaving about 1/2–1 inch headspace.
- Pour the cooled brine over the pineapple and jalapeño, ensuring everything is submerged.
- Place a weight on top to keep the fruit under brine and loosely cover the jar.
Refrigeration
- Refrigerate the jar for at least 24 hours before consuming.
Notes
Consume within 2 weeks for the best texture and flavor. For a sweeter brine, increase sugar by 1–2 teaspoons. For a lower-acid option, substitute half the vinegar with water.