Pickled pineapple

Recipe from https://blogs.sydneylivingmuseums.com.au/cook/recipe/pickled-pineapple/index.html

2 cups cider vinegar; 2 teaspoons whole allspice berries; 1 teaspoon whole cloves; 1 teaspoon whole black peppercorns; 2 cm knob fresh ginger, peeled and sliced; 2 teaspoons sea salt; 1/2 cup sugar, or to taste; 1 pineapple

Combine the vinegar with the spices, ginger, salt, sugar and 1 cup of water in a saucepan. Bring the mixture to the boil and simmer for a few minutes until the sugar has dissolved. Remove the pan from the heat and allow the mixture to steep for several hours or overnight.

When you are ready to bottle the pineapple, sterilise two 500 ml preserving jars. Meanwhile, peel and trim the eyes from the pineapple. Cut the fruit in half vertically, then slice the halves horizontally into ½ cm slices. Cut each slice into wedges, removing the core if it is tough.

Measure the vinegar mixture. Ideally you will have 3 cups of pickling solution – top up with boiling water if more liquid is required. Return the solution to the boil and simmer for a minute or two.

Pack the pineapple pieces into the jars leaving 1cm of space between the surface of the fruit and the top of the jar. Be careful not to crush them. Remove the spices and ginger slices from the pickling solution and divide them equally between the jars. Shake the jars to distribute the spices between the pineapple pieces. Pour the pickling solution over the fruit to the fill line, ensuring that the pieces are covered. (If the liquid does not cover the fruit, boil additional vinegar and water: one part vinegar to a quarter part water.) Seal the jars while the liquid is hot.

The pickled pineapple will be ready to eat in two weeks, and will keep for six months in a cool dark pantry or cupboard.

Store in the refrigerator after opening.