Pickled Pineapple

Start by peeling and coring the ripe pineapple. Cut it into bite-sized chunks or slices according to your preference. I like to make thin ½-inch slices about 1 inch wide- this is a great shape for sandwiches and serve with meat or fish. Another option I really like is chopping it up finer like salsa to make for a great relish-like consistency.

Slice or chop the jalapenos. I love how the slices look in the jar but if you want the spice more evenly distributed through the jar chopped will work better for you. If you like the flavor of jalapeno but don't want too much spice, remove the seeds and membranes before chopping up the pepper. Transfer the pineapple pieces and jalapenos to the jar(s). Add the 2 tablespoons of cilantro.

In a saucepan, combine the vinegar, water, lime juice and salt. Stir well to ensure all the ingredients are evenly mixed.

Place the saucepan over medium heat and bring the pickling solution to a gentle simmer. Place the jars in the sink to minimize mess and pour the hot liquid over the pineapple and jalapenos in the jar.

Let the jar cool down to room temperature before storing in the refrigerator. Seal the jars tightly and place them in the refrigerator. Allow the pickled pineapple to marinate for at least 24 hours, preferably longer, to allow the flavors to develop and intensify.