Wow, this spicy pickled pineapple was totally different. Delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finally finishing with pineapple sweetness in the end. I cannot recall ever eating anything like them. These are great right out of the jar, or equally fantastic chopped and then used to top hot dogs or tacos.
I used a fresh pineapple, but I think you could get away with using canned slices or even chunks. You might would want to cut back on the amount of sugar if you do, though. Although spicy pickled pineapple is also sweet, you don’t want it to be overly sweet.
I used my snazzy new little pineapple corer to cut my fresh pineapple into rings. It’s a fun little gadget!
Also try my quick pickled jalapeno rings
Spicy Pickled Pineapple
This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
- 1 pineapple core remove and cut into rings
- 1/4 cup cilantro chopped
- 2 cups seasoned rice vinegar
- 2 tablespoons sugar
- 2 large jalapenos cut into rings
- 1 tablespoon Kosher salt
- 1/4 cup fresh lime juice from 2 limes
Place the pineapple rings and the cilantro into a quart jar.
Place vinegar, sugar, jalapeno, salt and lime juice into a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let cool.
Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
Seal and refrigerate for at least 1 day before serving. The pineapple will keep for up 2 weeks in the fridge.
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 40.4mg | Calcium: 12mg | Iron: 0.2mg
Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.
This salad is even better (I wouldn’t have thought it could be any better!) the next day.
Creamy Pasta Salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
- 2 cups dried elbow macaroni
- 2 cups frozen peas
- 1 7 ounce block of extra sharp cheddar cheese, diced
- 1/2 cup sweet pickles diced
- 1/2 cup sweet onion diced
- 1 4 ounce jar pimentos, drained
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
Add the peas, cheese, pickles, onion and pimento and fold to combine.
In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
Season with salt and pepper and serve.
This BBQ Shack slaw reminds of me just that: the kind of great slaw you can get at just about any respectable BBQ joint across this country. Nothing fancy, but cool and fresh, the perfect side dish for a big ole pulled pork sandwich. Or, the perfect topping for any BBQ sandwich or grilled hot dog.
I chopped the slaw ingredients in my food processor, which can be a dangerous thing. I swear it has a big block V8 engine in it. In no time it’ll take a chunk of cabbage and turn it into sawdust. I have to be careful. I had actually intended for this BBQ shack slaw to be a lot more chunky than it came out, but it was still delicious.
Next time I’ll either chop the ingredients by hand or just buy a bag of pre-chopped slaw mix so I don’t have to be so careful with my food processor.
Also try my Delta slaw.
BBQ Shack Slaw
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -12 servings
- 1 small head green cabbage cored, coarsely chopped
- 4 medium carrots coarsely chopped
- 1 small sweet onion coarsely chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons ketchup
- 2 tablespoon sugar
- 1 teaspoon or more hot sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
- 2 teaspoons poppy seeds
Working in batches, process the cabbage, carrots and onion in a food processor until the desired chop is achieved. Transfer to a large bowl.
In another bowl whisk together the vinegar, ketchup, sugar, hot sauce, salt and pepper until the sugar dissolves. Whisk in the oil and poppy seeds.
Pour dressing over the cabbage mix and toss to coat.
Cover and refrigerate for 2 hours.
Stir and season with salt and pepper before serving.