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–+ servings
pouring brine over pineapples and jalapenos
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5 from 3 votes

Pickled Pineapple

This simple pickled pineapple recipe makes for a delicious addition to countless recipes! No canning or fancy equipment is required, just your refrigerator. Sweet with a hit of spice, it is super unique and yummy!
Prep Time5 minutes
Cook Time10 minutes
Additional Time1 day
Total Time1 day 15 minutes
Course: Condiment
Cuisine: American
Servings: 1 quart jar
Calories: 460kcal
Author: Mariana

Ingredients

  • 1 ½ cups white distilled vinegar 5%
  • 1 tablespoon pickling OR Kosher salt
  • 1 tablespoon sugar
  • 4 cups chopped fresh pineapple
  • 1 sliced jalapeño
  • Juice from 1 lime

Instructions

  • Create your brine by bringing your vinegar to a boil and stirring in your salt, sugar, and lime juice until the salt and sugar are fully dissolved.
  • Set your brine aside to cool.
  • Chop your pineapple into chunks and your jalapeño into circles. Add them to a quart size glass jar leaving some headspace.
  • Pour the cooled brine over your pineapple and jalapeño. 
  • Place a fermenting weight on top of everything and loosely cover with a reusable lid or parchment paper between the jar and metal lid.
  • Refrigerate for 24 hours.
  • Enjoy for up to 2 weeks!

Notes

  • This is not a canning recipe! Please, use a canning-specific recipe for canning.
  • Use 5% distilled white vinegar.
  • Use pickling salt or Kosher salt. Read the label to double-check check there is no iodine in the salt.
  • Store in the refrigerator in an airtight jar labeled with the date for up to 2 weeks!

    • Nutrition

    Calories: 460kcal | Carbohydrates: 103g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6992mg | Potassium: 815mg | Fiber: 10g | Sugar: 78g | Vitamin A: 556IU | Vitamin C: 345mg | Calcium: 121mg | Iron: 2mg