Ingredients:

  • 2 cups (300g) fresh pineapple, cubed into ½ inch pieces
  • 1 medium (30g) jalapeño, thinly sliced
  • ½ cup (15g) fresh cilantro leaves
  • 1 cup (240ml) apple cider vinegar
  • ½ cup (100g) granulated sugar
  • 1 tsp (6g) kosher salt
  • 1 tsp (2g) coriander seeds, slightly crushed
  • ½ tsp (1g) black peppercorns

Instructions:

  1. Divide the cubed pineapple and sliced jalapeños evenly between two pint-sized glass Mason jars. If using cilantro, tuck the leaves between the fruit pieces and press down gently.
  2. In a small stainless steel saucepan, combine apple cider vinegar, sugar, salt, coriander, and peppercorns. Place over medium heat and stir occasionally until the sugar is completely dissolved and the liquid reaches a gentle simmer.
  3. Carefully pour the hot brine over the pineapple in the jars, ensuring the fruit is completely submerged, leaving about ½ inch of headspace. Seal the lids tightly.
  4. Allow the jars to sit at room temperature until the liquid is no longer steaming, then transfer them to the refrigerator for at least 1 hour to infuse.