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Made a mistake of cutting up a pineapple that wasn’t fully ripe yet. Too sour to eat, I decided to pickle it. This appetizing pickle is lovely with grilled meat and seafood and especially so with spicy dishes. Very easy to put together, prepare it just an hour before mealtime. Crunchy and tart like the Cucumber & Tomatoes Pickles I made the last time, it is so refreshing when eaten chilled. A must when we eat Nasi Lemak or Spiced Tumeric Rice.

CUCUMBER & PINEAPPLE PICKLES

Ingredients

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800gm pineapple, remove skin & eyes and cut into small pieces
1 large cucumber, remove seeds and sliced lengthwise
1 large onions, finely sliced
3 red chilli, seeded & finely sliced
3 tablespoon white vinegar (I use apple vinegar)
9 tablespoon white sugar
1 teaspoon salt

Method

1) In a large bowl, combine white vinegar, sugar and salt. Add sliced onions and chilli and mix well. Cover with cling wrap and chill for 30 mins.

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2) Add sliced cucumber and pineapples and combine well. Leave in chiller for a further 30-40mins (adjust seasoning here if necessary).

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3) Best to eaten within 1 to 2 days. Keep refrigerated.

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