Pickled/Spiced Pineapple

Pickled seems like an inaccurate description, but that's what it is called (due to the red wine vinegar). This is a very sweet, syrupy. way to preserve fruit. The recipe made three pints, but you may get four depending on the size of your pineapples-prepare four jars and lids in case.

I know this does not really photograph well (yellow fruit in brown syrup) but take my word for it-you'll be running out to buy more pineapple for a second batch (I know I am). The small taste we had today before canning it was good-in a month of soaking in the syrup it will be fantastic. My husband says it reminds him of something he ate when he lived in Hawaii in the early 70's. My guess is either ham (Spam) or pork with a sweet glaze, but being neither Hawaiian nor a pork eater, it's just a guess. I'm not baking him a ham to find out.

You Will Need:

2 cups dark brown sugar
1 cup red wine vinegar 5% acidity
1 cup unsweetened not-from-concentrate pineapple juice
3 sticks cinnamon, broken
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
2 fresh pineapples peeled, cored and cut into spears (about 5 lbs. each)

Combine brown sugar, vinegar and pineapple juice in a large pot. Add spices tied in cheesecloth. Cover and simmer twenty minutes. Remove lid, add pineapple and cover. Simmer until heated through (about five minutes). Remove pineapple to a covered casserole or pot to keep hot. remove spice bag from syrup and bring to a boil. Pack pineapple in hot jars leaving 1/4 inch headspace. Pour boiling syrup over leaving 1/4 inch headspace. Remove air bubbles with a spatula. Wipe threads clean and seal with heated lid and screw band fastened fingertip tight. Place in boiling water canner. Once boiling, process 10 minutes. Remove lid, let cool five minutes. Remove to towels and let cool 12-24 hours.