EASY PICKLES
Provided by Katie Lee Biegel
Time 1h30m
Yield about 2 quarts pickles
Number Of Ingredients 8
Steps:
- In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)
SPICY PICKLED PINEAPPLE
This pickled pineapple has a hint of spice from sliced jalapenos and is the perfect sandwich and salad topper with it's tangy sweet bite.
Provided by Gina Matsoukas
Categories Side Dishes
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 31 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BEST EVER SPICY PINEAPPLE PICKLED EGGS!
I came up with this recipe for my husband. He wanted pineapple pickled eggs but I decided to go a different way. The result was delicious and so easy to make. You will not be able to stop eating them.
Provided by Karina Alcala
Categories Other Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a sauce pan bring sugar, water, vinegar, pineapple juice, pepper flakes, orange juice and zest to a simmer until the sugar dissolves.
- 2. In a 3 cup sterilized mason canning jar add eggs, pine apple and jalapenos. Pour hot broth in jar after sugar dissolves cover with lid. Let jar cool down about 10-15 minutes on counter and put in fridge. Let them sit in fridge for a week or if you can't wait 24 hours at least.
- 3. They are great on sandwiches or salads or by themselves. You can also add ginger to the mixture to mix it up.
SPICY PINEAPPLE PICKLE (ACAR NENAS)
This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.
Provided by Kitty Z
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple into 1-cm-thick wedges.
- Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
- Add remaining ingredients and cook, stirring constantly, for 10 minutes.
- The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.
Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9
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- Place the vinegar, sugar, lime juice, mustard seed, peppercorns and kosher salt into a small saucepan and bring to a simmer. Stir until sugar dissolves. Allow the mixture to cool to room temperature.
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