(no subject)
Apr. 19th, 2021 06:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darchildreUpdate to the earlier things:
Along with the aforementioned wee chicken potpies, I also made a jar of pineapple pickles this weekend. This is the first time I have made pickled pineapple. I opened the jar to have some with dinner and you guys, pickled pineapple is amazing.
Get a quart jar and fill it to about the shoulder of the jar (where it starts to slope to meet the rim) with pineapple chunks. Stick whatever flavoring agents you think would be good with pineapple in there as well. I am pretty improvisitory when it comes to pickle flavors - this jar had a cinnamon stick, about a teaspoon of whole cloves, about a teaspoon of black peppercorns, and a lime's worth of large strips of zest made with a vegetable peeler.
In a small pot, combine 3/4 cup white vinegar, 1/2 cup water, 1/2 sugar, and a good pinch of salt. Bring that to a boil, stir to dissolve the sugar entirely, then (carefully) pour the liquid into the jar. You can eat the pickles starting about 24 hours later but they'll get more pickley the longer they sit in the jar.
They're probably good in the fridge for a couple weeks at least? I mean, they haven't been canned but they have been pickled. However, they are delicious so if you like pickles, they probably won't last that long.
Along with the aforementioned wee chicken potpies, I also made a jar of pineapple pickles this weekend. This is the first time I have made pickled pineapple. I opened the jar to have some with dinner and you guys, pickled pineapple is amazing.
Get a quart jar and fill it to about the shoulder of the jar (where it starts to slope to meet the rim) with pineapple chunks. Stick whatever flavoring agents you think would be good with pineapple in there as well. I am pretty improvisitory when it comes to pickle flavors - this jar had a cinnamon stick, about a teaspoon of whole cloves, about a teaspoon of black peppercorns, and a lime's worth of large strips of zest made with a vegetable peeler.
In a small pot, combine 3/4 cup white vinegar, 1/2 cup water, 1/2 sugar, and a good pinch of salt. Bring that to a boil, stir to dissolve the sugar entirely, then (carefully) pour the liquid into the jar. You can eat the pickles starting about 24 hours later but they'll get more pickley the longer they sit in the jar.
They're probably good in the fridge for a couple weeks at least? I mean, they haven't been canned but they have been pickled. However, they are delicious so if you like pickles, they probably won't last that long.
