Pineapple Pickles

The modern preserver: chutneys, jams, pickles and more, Kylee Newton 2015 London

Pineapple and star anise relish

Makes 4 x 350ml jars

“Don’t be too scared of this 70s combo. It reminds me of creeping downstairs at one of my parents’ parties, when I was little, peeking at them drunkenly dancing around the sofa. And also of sneaking that delicious pineapple-and-cheese teat arranged just so on toothpicks.”

1 kg fresh pineapple; 400ml white wine vinegar; 300g light brown sugar; 20g fresh ginger; 1 lime, zest and juice; 1 tsp freshly cracked black pepper; 2 tsp chilli flakes; 2 star anise; ½ cinnamon stick; 1 lemongrass stalk, halved; 300g onions

How to eat: With cheese but also great with Thai food such as fish cakes

Prepare the pineapple: top and tail it then slice off the skin. Cut into 1.5cm discs then into bite-sized pieces

Mix the vinegar and sugar in a large, heavy-bottomed pan, place on a moderate heat and cook until the sugar has dissolved and the liquid has reduced by a third

Add the ginger, lime zest and juice, pepper, chilli flakes, star anise, cinnamon and lemongrass to the pan and cook for 5-10 minutes

Meanwhile peel and dice the onions

Once the mixture thickens, add the pineapple and onions, bring to the boil and cook, stirring intermittently, for a further 20-30 minutes, letting the mixture thicken more

Remove from the heat, fish out the ginger, star anise, cinnamon stick and lemongrass then ladle into warm, dry sterilised jars and seal

Can be eaten immediately but best left to mature in the fridge for 2-4 weeks before opening

Keeps for up to 6 months to a year unopened. Once opened, keep refrigerated and consume within 4 months

Very hot! I think next time I will only add 1 tsp chilli flakes! Anne