Thursday, March 04, 2010

Pickled Pineapple /Orange Salad

This makes a small batch, that gets better through the week-if it lasts that long.

You Will Need:

1 pineapple, trimmed and cut into chunks
1/2 cup red wine vinegar
1 cup dark brown sugar
1/2 cup apple or pineapple juice (most people don't have pineapple juice on hand, I used apple)
3 cinnamon sticks
1 teaspoon whole cloves

Tie cinnamon and cloves in cheesecloth. Place them in a pan with the sugar, vinegar, and juice. Bring to a boil and reduce to a simmer. Cover and cook 20 minutes. Add pineapple chunks and cook gently five minutes, uncovered. Remove pineapple to a quart jar warmed under hot water and set aside. Bring syrup back to a boil, and carefully pour over pineapple. Cool slightly before transferring to fridge. When cool, cover and keep chilled. Use within a week.

The syrup makes a terrific base for salad dressing. Add a bit to oil and vinegar and adjust with salt and pepper.

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