Quick-Pickled Pineapple With Jalapeño & Lime

Sweet and tangy pickled pineapple with a kick of jalapeño and a hint of lime, perfect as a refreshing snack or condiment.

Total Time:

Yield:

1 quart

½ medium pineapple, peeled, cored and cut lengthwise into spears

½ lime, thinly sliced

½ medium jalapeño pepper, thinly sliced into rings

2 tablespoons coriander seeds

1 cup water

1 cup apple cider vinegar

1 tablespoon granulated sugar

1 tablespoon coarse kosher salt

Place pineapple, lime and jalapeño in a clean 1-quart jar. Sprinkle with coriander seeds; set aside.
In a small saucepan, stir together the water, vinegar, sugar and salt. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 2 to 3 minutes or until sugar and salt dissolve, stirring often.
Pour hot vinegar mixture over fruit and pepper in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator up to 2 days.

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