2 medium pineapples
2 cups of finely crushed brown sugar
2 cups of water
1 cup of vinegar
2 tablespoons of cloves
2 cinnamon sticks, broken into small pieces
2 medium pineapples
2 cups of finely crushed brown sugar
2 cups of water
1 cup of vinegar
2 tablespoons of cloves
2 cinnamon sticks, broken into small pieces
Peel the pineapples and remove the core
Cut into cubes or triangles about 2 cm
Combine the brown sugar, water, and vinegar in a saucepan
Tie the clove and cinnamon together with a piece of cloth
Add to the saucepan
Bring to a boil and cook for about 8 minutes
Add the pineapple
Cover and simmer for 5 minutes
Remove the spices
Pack the pickles into clean, hot jars, leaving 1 cm headspace
Pour the hot brine over the pickles, leaving 1 cm headspace
Secure the lids
Place in a large pot of boiling water and boil for 15 minutes
Fill 20 sterilized jars with the pickles and brine
Serve to accompany roasted pork, roasted turkey or ham.
