Pickled Pineapple

Christmas is a time when I allow myself to get all “exotic” with the food. My favorite  Depression-era story about Christmas tells of children receiving oranges in their stockings. As a child, it was probably the first time I ever considered where food came from and realized that oranges grew far away and were once a luxury for Midwesterners like me. As a kid, I loved making ornaments by poking oranges full of cloves.

Now we can buy clementines by the crate, as well as pineapples and my new favorite, pomegranates. I did have trouble finding whole pineapples for this recipe, but finally got two lovely, ripe ones at “the fancy grocery” in St. Cloud. (I also look forward to this store’s half-price wheel of brie special every Christmas.)

This does not really qualify as a project in “the year of ferment,” which was kind of underwhelming as a whole but did result in a new love of sauerkraut and the regular manufacture of kimchi in my kitchen. However, pickles are also not my favorite food, so expanding the pickling repertoire is kind of a bold new move for me.

I tasted these pickled pineapples in September at a cooking retreat at the retreat center where I work. I was really skeptical. Vinegar and fruit just do not go together. I expected some kind of sweet-and-sour flavor, but that is not what I experienced at all.

This is one of the most delicious things I’ve ever tasted. I immediately resolved to make a batch when Christmas came around. I can’t wait to serve it to visiting family and even have three canned jars for gifts.

My main issue was finding star anise. I ended up having to buy more star anise than I wanted or am likely to use in two years. It’s best if you can find it in bulk, because you only need one little star.

As you can see, I left the spices in the jars. I really like these spices and think it’s great that the flavor will get more potent. Another option would be to let it sit on the stove for an hour or so (especially if you’re not going to can it– in which case, cut the recipe in half) with a spice bag and then remove the spices before putting it in a jar.

I tasted this recipe the day after I made it and you could hardly detect the vinegar (and I was trying). Over time, the syrup and spices will develop and it will get even better. It will also keep a long time in the fridge, though I suspect the jar will be devoured over Christmas. When Ward put it on the table at the House of Prayer, we all went back for seconds and thirds. I hope some of you will try it. And I hope whatever you do, you’ll try something new and even exotic this holiday season.

Pickled Pineapple

2 medium pineapples (mine must have been large, because I had to take the other proportions up by 1/2 to get enough liquid)
2 cups brown sugar
2 cups water
1 cup vinegar
1 Tbs whole cloves
1 Tbs whole allspice
1 Tbs crushed red pepper (I used much less, but that pepper zing is really extraordinary)
1 star anise
1 cinnamon stick, broken

1. Peel and core the pineapple and cut into 1″ cubes or spears
2. In a dutch oven, mix the sugar, water, and vinegar. Add the spices or alternately tie the spices into a cheesecloth, and add to the sugar mixture. Bring to a boil and boil for about 5 minutes.
3. Add the pineapple and return to a boil. Reduce heat to a simmer and cover and cook for 5 minutes. Remove the spice bag if using and discard.
4. Pack the hot pineapple into hot, clean, half-pint jars and cover with the liquid, leaving 1/2″ head room. Screw on the lids. Process in boiling water to cover for 10 minutes. Remove and cool on towels. Store in a cool, dry place. If you’re not sealing the lids, store them in jars in the refrigerator.

*Note: If not removing the spices, the pickle will be more spicy and potent.

yield: 6 half pints (clearly I got much more from my two pineapples: 5 half-pints and two larger containers!)