PICKLED PINEAPPLE

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It’s been a long time since I have brined any vegetables. Every time I think of munching in between my office work, all I could easily grab was some chips, cake and chocolate.

Pickled or brined vegetables are not just to be eaten with main course or sandwiches. Today’s recipe of Pickled Pineapple is something spicy, salty and tangy and is just perfect when you want to munch on something healthy that is easily available in your pantry. Pineapples have the amazing mild sweet, sour taste and adding a hint of spice just takes it to another level.

Back home in Kerala, during summers there are roadside tiny shops, with huge glass jars, filled with lots of colourful vegetables and fruits that are brined and these goodies just make us drool. Slurp Slurp…!

For all of you, who have never tasted this, follow my visualization and put on your imaginary cap: On your first bite you will get the taste of critic vinegar along with mild saltiness and then, when you chew the pieces you will experience sweet pineapple flavor and a sudden hit of chilli in your mouth, awakening all your senses and taste buds. I am sure I have made your drool now.


Basically these vegetables are brined to infuse flavours and to preserve. But apart from preserving, these are simple delicacies by itself. You can just eat them, they become just tender and so flavorful when soaked in brine solution and it can be preserved for weeks. Similar to wines, they get better with time. Usually the Pineapples must rest in brine for 2 days, to absorb and swell up. Store it in an airtight glass jar in the fridge. Storing in the fridge will keep the pieces firm for a longer time.  

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Here are some variety of Pickles, do check out these refreshing recipes:-

1. LEBANESE PICKLE / ARABI PICKLE

2. KADUKU MANGA (Kerala style)

3. NELLIKA ACHHAR / INSTANT GOOSEBERRIES

4. UPPILITTA NELLIKKA


So let us straight away move on to the pickle ingredients.

Ingredients:

  • You may use the Brine to prepare Morru kachiyathu (typical Kerala style yogurt based curry).
  • You may use it to mix in soda, lemon juice and few mint leaves for a refreshing summer drink.
  • 1 large Pineapple
  • 3 – 5 Green Chilly
  • ½ cup White Vinegar
  • 1.5 cup Water
  • 1 tsp. Salt

Pickles are an ideal side dish for lunch. You can try this recipe on various other vegetables such as mango or gooseberry, just replace the pineapples to half ripe mangoes. Pickling fruits can be a variation to your snacking habit.

Procedure:

In a pan, heat water, add in salt and when the water boils, add in the vinegar. Mix and allow it to simmer for a minute. Check the salt, if required add ½ tsp salt more. Thereafter, switch off the flame and allow the syrup to warm down.


In the meantime remove the Pineapple skin. Slice or Dice the pineapple into the desired shape. Slit the chilly.

Into a large jar that is perfectly dry and free from any moisture, place in the pineapple pieces, chilly and pour in the warm syrup. The pineapple pieces should be fully submerged in the liquid. Top off with a little more vinegar, if needed.

Cover and set it aside on the kitchen counter for 1 day, for the pieces to soak in the salt and vinegar. Thereafter, if you wish, you can keep it in the fridge as I prefer to do, because I always want the pieces to be crunchy.

Do try this recipe, and don’t forget to send me your feedback. Let me warn you in advance, it is highly addictive!


Notes:

- Keep it refrigerated to retain the crunch.

- Always use a dry spoon or fork to take the gooseberries.

- You may add in a spoon of Vinegar, if you like to have it sour. 


Tips:

I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Thanks so much for your time. Remember to save this page on your browser, and share it to your family, friends and colleagues. Thanks again for reading. Go on cooking!


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