These Sweet and Spicy Pineapple Jalapeño Pickles are a tasty twist on pickling! The juicy pineapple and zesty jalapeños come together for a crunchy, sweet, and spicy treat that packs a punch!
These pickles are perfect for adding some zing to burgers or sandwiches. I love snacking on them straight from the jar—it’s hard to stop at just one! Who knew pickles could be this fun? 😄
Key Ingredients & Substitutions
Pineapple: Fresh pineapple gives the best flavor. You can use canned pineapple, but make sure it’s packed in juice or water, not syrup, for a fresher taste.
Jalapeños: Adjust the number according to your heat preference. If you’re looking for less heat, substitute with bell peppers or use mild banana peppers instead.
White vinegar: This is great for pickling, but you can swap it with apple cider vinegar for a slightly fruity twist.
Granulated sugar: If you’re looking for a healthier option, try using honey or maple syrup, but keep in mind that it may alter the flavor a bit.
Garlic: Fresh garlic adds depth. If you don’t have fresh, garlic powder can work in a pinch, but use less—about 1/4 teaspoon.
How Do I Make Sure My Pickles Are Crunchy?
To keep your pickles crunchy, it’s all about the preparation! Here’s how to ensure they’re not soggy:
- Make sure to slice your jalapeños thinly, as this helps them pickle evenly.
- Use fresh, firm pineapple cubes. Overripe fruit tends to get mushy.
- Allow the brine to cool before pouring it over the veggies to prevent them from wilting.
- Let the pickles sit for at least 24 hours in the fridge to let flavors develop while still maintaining that nice crunch!
Sweet and Spicy Pineapple Jalapeño Pickles
Ingredients You’ll Need:
- 1 cup fresh pineapple, diced
- 3–4 jalapeño peppers, thinly sliced (adjust for heat preference)
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon whole allspice berries
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 1-2 hours for the brine to cool, and a minimum of 24 hours to chill in the fridge for the flavors to develop. So, plan ahead for that delicious crunch!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and coring the fresh pineapple. Then, dice it into small, bite-sized cubes. Next, take your jalapeños and slice them into thin rounds. If you want to tone down the heat, you can remove the seeds from the jalapeños. If you like it spicy, leave them in!
2. Make the Brine:
In a medium saucepan, mix together the white vinegar, water, granulated sugar, and kosher salt. Stir everything together well, then bring the mixture to a boil over medium heat. Continue boiling until the sugar and salt are completely dissolved.
3. Add Flavorful Spices:
Once the brine is boiling, add in your smashed garlic cloves, mustard seeds, black peppercorns, coriander seeds, allspice berries, and the crushed red pepper flakes (if you want that extra kick!). Let this simmer for about a minute to allow the flavors to infuse into the brine.
4. Pack the Jar:
Take a clean glass jar or any heat-safe container and fill it with the diced pineapple and jalapeño slices. Make sure all the pineapple and jalapeño are nicely packed.
5. Pour the Brine:
Carefully pour the hot brine over the pineapple and jalapeños, ensuring all the pieces are submerged fully. This is what makes those pickles flavorful!
6. Cool and Refrigerate:
Let the jar cool down to room temperature with the lid off. Once it’s cool, seal it with a lid and place it in the fridge. It’s best to wait at least 24 hours before digging in to let all those delightful flavors meld together.
7. Enjoy!
Your Sweet and Spicy Pineapple Jalapeño Pickles are ready! They can be kept in the fridge for up to 2 weeks. Feel free to garnish them with fresh cilantro or parsley before serving for a refreshing touch!
Enjoy these vibrant pickles as a fantastic condiment on sandwiches, burgers, or just as a spicy snack! Happy pickling!
Frequently Asked Questions (FAQ)
Can I Use Canned Pineapple Instead of Fresh?
Yes, you can use canned pineapple if you’re short on time. Just make sure it’s packed in juice or water, not syrup, for the best flavor. Drain it before adding to the jar.
How Can I Adjust the Spice Level?
If you prefer milder pickles, remove the seeds from the jalapeños before slicing. For extra heat, leave the seeds in and consider adding a few more jalapeños or increasing the crushed red pepper flakes.
What Should I Do If the Pineapple Becomes Soggy?
To prevent sogginess, ensure you use fresh, firm pineapple and don’t overcook it in the brine. Let the mixture cool before pouring it over the pineapple and jalapeños to maintain their texture.
How Should I Store Leftovers?
Store your pickles in an airtight container in the refrigerator. They’ll stay fresh for up to 2 weeks. Always use clean utensils to avoid contamination!
