(10 minutes, makes about 4 cups)
In the dead of a Chicago winter, when the snow is piled high outside the door, and it feels like you’ll never be warm again, a sweet-spicy-tangy pineapple pickle will liven up your plate of rice and curry, and remind you that sunny lands do exist.
2 c. pineapple, cut into bite-size pieces
1 shallot, peeled, cut in half, and sliced thin
1 c. apple cider vinegar
1 T sugar
1 t. fine salt
2 t. black peppercorns
2 t. cayenne
1. Combine ingredients in a small pot, bring to a boil, simmer 5 minutes.
2. Let cool. Can be eaten right away, but better after it’s had a day or two to meld flavors.
NOTE: Store in the fridge and use within a few weeks; for longer pantry storage, follow safe canning procedures.
NOTE 2: If you want it a little less pungent/spicy, you can dilute by adding 1/2 – 1 c. water to the vinegar, and/or reduce the peppercorns / cayenne.
