Description
Prep time: 15 minutes Cook time: 5 minutes Chilling time: 24 hours Yield: 1 quart jar Course: Condiment, side Cuisine: American
Ingredients
Scale
- 1 cup fresh pineapple chunks
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 2 fresh jalapenos, sliced
- 3 garlic cloves, peeled and lightly crushed
- 1 cup (240 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Wash and thinly slice the carrot, bell pepper, red onion, and jalapenos. Wear gloves when handling hot peppers if needed.
- Place the pineapple chunks, sliced vegetables, and garlic in a clean, heat-safe glass jar.
- In a saucepan, combine the vinegar, water, sugar, pickling salt, mustard seeds, black peppercorns, and optional red pepper flakes.
- Bring to a gentle boil, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine into the jar until the vegetables are covered.
- Let the jar cool briefly, then refrigerate promptly.
- Refrigerate for 24 hours before serving.
- Add fresh cilantro just before serving. Serve chilled.