let's chat about quick pickles
01 First, the pineapple's high acidity and the fact that it is already cut into thin slices means that the pickles are ready in just a few hours.
02 Second, the vinegar gives these sweet and spicy pickles a perfect bite.
03 Third, I added a pinch of salt to balance out the sweet-and-sour combo of the pineapple jalapeños and vinegar
– 1 cup of fresh pineapple – 1 jalapeño – 1 cup apple cider vinegar – 2 tablespoons sugar – 2 tablespoons salt – ¼ teaspoon garlic mustard seeds – ¼ teaspoon coriander
1. Chop fresh pineapple into bite-sized pieces 1. Finely chop 1 jalapeño, then use a spoon to carefully remove the seeds (if you want less spice)1
. Add pineapple and jalapeño to a 16-ounce jar Combine vinegar, sugar, salt, garlic mustard seeds, and coriander in a small saucepan. Bring to a boil. Remove from heat and allow to cool.
– Pour cooled pickling liquid over top until covered. – Seal with lid and refrigerate overnight before eating. -Use as a topping for tacos, salads, and fried eggs. It's also a great snack!
01 ROSE PICKLED RHUBARB
02 BALSAMIC PICKLED ONIONS
03 OVEN ROASTED JALAPEÑOS