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Spiced pickled pineapple adds amazing is a tropical treat that’s perfect as a condiment, or charcuterie topping. These sweet-and-sour pineapple chunks have just the right hint of warm spices, making them a fantastic addition to your holiday table.
I love this particular recipe alongside cranberry sauce as a relish for my holiday table, but it’s also darn good anytime of the year, served with pork roast or as a topping for tacos. It works well on sweet dishes like ice cream, too!
The combination of sweet pineapple, tangy vinegar, and warm spices creates a complex flavor that works well as a unique addition to a charcuterie plate, and it’s perfect as a condiment for your holiday meals (like cranberry sauce).
It’s also tasty eaten right out of the jar!
The cinnamon, allspice, and cloves give the pineapple an aromatic depth that makes it more exciting than just plain pineapple. Serve it with your favorite grilled meats, use it as a topping for rice dishes, or even pair it with cheeses and crackers to elevate your charcuterie game.
This recipe makes about four pint-sized jars of pickled pineapple, and it’s a great way to preserve fresh pineapples for months to come. Let’s walk through the simple steps to create this delicious treat.
Ingredients for Spiced Pickled Pineapple
This particular recipe is adapted from the Ball Complete Book of Home Preserving, and it comes from their “Perfect Pickles” chapter. To make about four jars (1 pint each), you’ll need:
- 3-4 cinnamon sticks, broken into pieces or whole
- 1/2 teaspoon whole allspice
- 1/4 teaspoon whole cloves
- 2 cups brown sugar
- 1 cup red wine vinegar
- 1 cup unsweetened pineapple juice
- 2 fresh pineapples, peeled and cut into 1-inch chunks
The spices here are optional, and you can change them to suit your tastes, but honestly, I think they’re what really makes the dish.
Ball’s recipe has you break the cinnamon sticks into pieces and put them in the spice bag, but I like to leave them loose in the pot, and then I put one in each pint jar. It looks nice for gifting, and gives great flavor.
Red wine vinegar gives the pineapple a lovely color, and it’s less abrasive than white or cider vinegar. (But cider vinegar is a good substitute, as is champagne vinegar, or any other vinegar standardized to 5% acidity.)
The pineapple juice in the pickling liquid also ensures you get plenty of lush pineapple flavor, even with all the spices.
How to Make Pickled Pineapple
Start by preparing your canner, jars, and lids. Sterilize the jars and keep them warm. This step will prevent the jars from breaking when they come into contact with hot syrup. You can do this by placing the jars in the canner with hot water or running them through the dishwasher.
Cut a square of cheesecloth large enough to hold your spices. Place the broken cinnamon sticks, allspice, and cloves in the center of the cheesecloth, then tie it up tightly to create a spice bag. This will ensure that the spices infuse the syrup without leaving any floating bits behind.
(Again, you can leave the cinnamon sticks whole and just toss them into the pot if you plan on adding them to the jar whole, as I’ve done here. That’s optional.)
In a large stainless steel saucepan, combine the brown sugar, red wine vinegar, and pineapple juice. Add the spice bag to the saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar dissolve.
Once the syrup reaches a boil, reduce the heat and cover the pot. Let it simmer for about 20 minutes to allow the spices to infuse the syrup.
After 20 minutes, add the pineapple chunks to the syrup. Continue to simmer gently for another 5-10 minutes, just until the pineapple is heated through and has absorbed some of the syrup’s flavor. Remove and discard the spice bag.
Use a slotted spoon to pack the hot pineapple chunks into your prepared jars. Leave ½ inch (1 cm) of headspace at the top of each jar. (If you’re adding a cinnamon stick to each jar, now’s the time to slip it in with the pineapple chunks.)
Ladle the hot syrup over the pineapple chunks, ensuring that the fruit is completely covered. Leave the required ½ inch (1 cm) of headspace. Use a clean spatula or non-metallic utensil to remove any air bubbles from the jars, then adjust the syrup level if necessary.
Wipe the rims of the jars with a clean cloth to remove any syrup, which can prevent proper sealing. Center the lids on the jars, and screw on the bands until they are fingertip-tight—not overly tight.
Carefully place the filled jars into your canner, making sure they are completely covered with water. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude (see below).
After the processing time, remove the canner lid and allow the jars to sit for 5 minutes before carefully removing them with a jar lifter. Let the jars cool completely on a clean towel or cooling rack. Once cooled, check the seals by pressing down on the center of the lids—if they don’t flex, the jars are sealed properly.
Store your pickled pineapple in a cool, dark place, and it should keep for up to one year. Once opened, refrigerate and consume within a few weeks.
Pickled Pineapple Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning pickled pineapple:
- For 0 to 1,000 Feet in Elevation – Process pint jars for 10 minutes, and quart jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation – Process pint jars for 15 minutes, and quart jars for 20 minutes.
- Above 6,001 Feet in Elevation – Process pint jars for 20 minutes, and quart jars for 25 minutes.
Spiced Pickled Pineapple
Pickled pineapple is a unique and delicious way to preserve the tropical sweetness of pineapple. The combination of vinegar, sugar, and spices creates a perfect balance of sweet, sour, and spicy flavors that will add an exciting twist to any meal. Whether you serve it as a side dish, use it as a condiment, or simply enjoy it on its own, this pickled pineapple will quickly become a pantry favorite.
Ingredients
- 3 - 4 cinnamon sticks, broken into pieces
- ½ teaspoon whole allspice
- ¼ teaspoon whole cloves
- 2 cups brown sugar
- 1 cup red wine vinegar
- 1 cup unsweetened pineapple juice
- 2 fresh pineapples, peeled and cut into 1-inch chunks
Instructions
- Begin by sterilizing your canning jars to ensure they’re ready for hot syrup. Keep the jars warm by either running them through the dishwasher or placing them in the canner with hot water. This prevents cracking when the hot syrup hits the glass.
- Cut a piece of cheesecloth large enough to hold the cinnamon sticks, allspice, and cloves. Tie the cloth into a pouch, securing the spices inside. This will let the flavors infuse the syrup while keeping the spices contained. (Alternately, you can leave the cinnamon sticks whole and leave them out of the spice bags, just adding them to the pot whole if you plan on including them inside each jar, as I've done in the pictures here.)
- In a large saucepan, combine the brown sugar, red wine vinegar, and pineapple juice. Add the spice bag and bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat and let it simmer uncovered for 20 minutes to allow the spices to infuse the syrup.
- After 20 minutes, stir in the pineapple chunks and simmer for another 5-10 minutes, just enough for the fruit to warm through and absorb some of the syrup.
- Use a slotted spoon to pack the jars with pineapple, leaving about ½ inch of space from the top. If you're cinnamon sticks to the jars, gently slip one in with the pineapple.
- Ladle the hot syrup over the pineapple chunks in the jars, ensuring the fruit is fully submerged. Leave ½ inch of headspace at the top of each jar. Use a non-metallic utensil to remove any air bubbles, then adjust the syrup level if needed. Wipe the rims of the jars with a clean cloth to remove any residue that might prevent sealing. Secure the lids and tighten the bands until they are just fingertip-tight.
- Carefully lower the jars into your canner, making sure they are fully covered with water. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude (see notes).
- After processing, remove the canner lid and let the jars sit for 5 minutes before carefully lifting them out using jar tongs. Allow the jars to cool completely on a towel on the counter.
- Once cool, check the seals by pressing on the center of the lids — they should not pop back. If the lids are sealed properly, store the jars in a cool, dark place. Your pickled pineapple will keep for up to one year. After opening, refrigerate and consume within a few weeks.
Notes
Pickled Pineapple Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning pickled pineapple:
- For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
- Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.
Pineapple Canning Recipes
Looking for more ways to preserve pineapple on your pantry shelf?
- Canning Pineapple
- Pineapple Jam
- Pineapple Jelly (Coming Soon)
- Canning Pineapple Juice (Coming Soon)
Fruit Pickling Recipes
Fruit pickles are delicious! Don’t stop with pickled…
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