Best 6 Pineapple Pickle Relish Recipes

SPICY PICKLED PINEAPPLE

Steps:

• Place the vinegar, sugar, jalapeno, salt and lime juice in a small sauce pot. Bring to a simmer stir until sugar dissolves, remove from heat and let cool to room temperature.
• Place the pineapple and cilantro into a large jar.
• Pour the vinegar mixture over the pineapple, it should just cover the top slice.
• Seal and refrigerate at least 1 day before eating.
• Store in the refrigerator for up to 2 weeks. Pineapple will become more tangy with time.

PINEAPPLE-JALAPENO PICKLE RELISH

Steps:

• Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

PINEAPPLE ZUCCHINI RELISH

Steps:

• 1. Combine all ingredients in a large heavy bottomed saucepan and boil until sugar dissolves and mixture is hot throughout. Ladle into hot pint jars, seal and process in hot water bath for 20 minutes.

CUCUMBER AND PINEAPPLE RELISH

Steps:

• In a food processor, chop all the ingredients. Cover and let macerate 30 minutes in the fridge.
• Delicious in burgers and as a side for white flesh fish and grilled pork chops.
• This can be good up to 3 weeks in the fridge and can be frozen.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!