This pickled pineapple has a hint of spice from sliced jalapeños and is the perfect sandwich and salad topper with it’s tangy sweet bite.
In case you haven’t heard, it’s like beyond cold in the Northeast lately. We decided to run our wood stove out the other day because the alternative required restocking the wood pile about 50 feet from the house and in these temps neither of us wanted to do that.
The result, however, was a boiler that literally ran non-stop the entire day. Pretty sure we went through about 20 gallons of oil in one day. So, while it’s so ridiculously cold the dog won’t even go outside in the morning after holding it for over 12 hours, instead of complaining like everyone else (like I really want to) about the insanity of this winter, we took off for a mini-vacation in Vermont and decided to embrace the cold by snowmobiling and skiing for a few days.
The funny thing is, while the car said -9 yesterday morning as we drove to the snowmobile rental place, when you’re wearing 10 layers and have lovely heated hand grips and the engine exhaust blasting on your feet (which have 3 socks on them) as you drive through the picturesque forest from ski resort to ski resort, the cold actually isn’t so bad (until you need to pee and your exposed ass almost freezes off in the process).
You’re welcome for that visual.
All that being said, I’m very much looking forward to the Dominican Republic in 8 days and shedding about 9 of those layers for it’s warm temps, beaches, water and..tropical fruit.
A quick jaunt into BJs the other day resulted in a pineapple purchase because Ulysses is king of not knowing what fruit is actually in season and will buy things like pineapple in February. Usually this drives me crazy (like when watermelon that tastes like nothing but water and tomatoes that are so mealy and tasteless I can’t even swallow them end up in my kitchen) but this time I decided to give him half and do something that I’ve been thinking about for awhile now with the other half….pickle it.
I’ve never tasted anything pickled I didn’t like. In my book, anything soaked in vinegar is bound to be delicious. As the person who used to drink the balsamic salad dressing out of the bottom of the bowl as a kid, the more tangy, the better.
Pineapple might actually be one of my most favorite pickled ingredients ever. The play between the sweetness of the pineapple and the tart tang of the Nakano citrus seasoned vinegar is just awesome.
I chose the citrus seasoned rice vinegar for this pickle because I love how it goes with the spiciness of the jalapeño and the fresh cilantro. It’s the perfect vinegar for the job.
Honestly, I could just eat these straight out of the jar (I suggest a wide mouth mason jar for this or something like the jar shown if you have it) as a snack but they also make an incredible addition to any salad or sandwich. I highly suggest making these and then making these pickled pineapple BBQ pork sandwiches with the pickled pineapple.
That said, if you don’t have citrus rice vinegar on hand, I’d recommend the following substitution:
- white vinegar
- a couple tablespoons of fresh citrus juice
- 1/2 pineapple cut into half circles
- 1 1/2 cup Nakano citrus seasoned rice vinegar
- 1 tablespoon sugar
- 1 large jalapeno, sliced into circles
- 1/2 tablespoon kosher salt
- juice of 2 limes
- 1/4 cup roughly chopped cilantro
- 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.
More recipes using Nakano vinegar:
Cilantro mango wild rice salad
Sea salt and vinegar beet chips
Grilled scallop citrus ceviche
Spicy rosemary tomato peach chutney
Turkey and sage stuffed apples
Brussels sprouts pumpkin and apple hash
Winter chopped kale salad
Beef and mushroom bolognese
Citrus braised lamb shanks with green harissa