Pineapple Pickle Relish: A Taste of Sunshine

My grandmother, bless her heart, had a way of making even the most ordinary meals feel like a celebration. I remember Christmases at her house, the scent of pine and cinnamon hanging in the air, and the table laden with dishes. But amidst the roasted turkey and mashed potatoes, it was always her pineapple pickle relish that truly stole the show. That sweet, tangy, and slightly spicy concoction, gleaming like little jewels in its jar, was a burst of sunshine amidst the winter chill. It wasn’t just a condiment; it was a memory, a tradition, and a tangible expression of her love.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yields: 3 half pints
• Serves: 10
• Dietary Type: Gluten-Free

Ingredients

• 20 ounces pineapple chunks in juice, drained
• 8 ounces pineapple chunks in juice, drained
• 1 cup brown sugar
• 1 cup white sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• ¾ cup apple cider vinegar

Equipment Needed

• Medium saucepan
• Jars for storage (approximately 3 half-pint jars)

Instructions

1. In a medium saucepan, combine the brown sugar, white sugar, cinnamon stick, whole cloves, and apple cider vinegar.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally to ensure the sugar dissolves completely.
3. Add both cans of drained pineapple chunks to the saucepan.
4. Bring the mixture back to a boil over medium heat.
5. Once boiling, reduce the heat slightly and cook for another 10 minutes, stirring occasionally to prevent sticking and scorching. The relish should thicken slightly as it cooks.
6. Carefully transfer the hot relish into sterilized jars. Leave about ½ inch of headspace at the top of each jar.
7. Seal the jars tightly. If you plan to store the relish long-term, follow proper canning procedures for a hot water bath to ensure a proper seal. However, for refrigerator storage, simply ensure the lids are tightly closed.
8. Allow the jars to cool completely before storing them in the refrigerator.

Expert Tips & Tricks

• Spice It Up: For a bit of added heat, consider adding a pinch of red pepper flakes or a small piece of finely chopped jalapeño to the relish during the cooking process.
• Pineapple Perfection: Be sure to drain the pineapple chunks very well. Excess liquid will prevent the relish from thickening properly. You can even gently pat the pineapple dry with paper towels before adding it to the saucepan.
• Cinnamon and Clove Intensity: If you prefer a more subtle spice flavor, you can reduce the amount of cinnamon stick or cloves used. Alternatively, you can tie the cloves in a cheesecloth bag for easy removal after simmering.
• Check for Thickness: The relish will thicken slightly as it cools. If you find it’s too thin after cooking, you can continue to simmer it for a few more minutes, stirring frequently, until it reaches your desired consistency.
• Sterilizing Jars: Properly sterilizing the jars is crucial for long-term storage. You can do this by boiling the jars and lids in water for 10 minutes before filling them with the hot relish. This helps prevent spoilage.
• Canning for Shelf Stability: For true shelf stability, process the filled jars in a boiling water bath for the appropriate time based on your altitude. Consult a reliable canning resource for specific instructions. If not canning, this relish must be stored in the refrigerator.

Serving & Storage Suggestions

Pineapple pickle relish is incredibly versatile. It’s a fantastic accompaniment to grilled meats like ham, pork, or chicken. It’s also delicious with turkey or as a side dish alongside vegetarian entrees. Serve it chilled or at room temperature. The vibrant colors and flavors make it a beautiful addition to any table setting.

For refrigerator storage, the relish will keep for up to 2 weeks. Ensure the jars are properly sealed. While it’s not recommended to leave it at room temperature for extended periods, it can sit out for an hour or two during serving.

For longer storage, consider canning the relish using proper canning techniques. Canned relish, if properly processed, can be stored in a cool, dark place for up to a year.

Freezing is not recommended as it can alter the texture of the pineapple.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	212 kcal	N/A
Total Fat	0.1g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	10.7mg	0%
Total Carbohydrate	54.1g	18%
Dietary Fiber	0.7g	2%
Sugars	52.7g	N/A
Protein	0.3g	0%

Variations & Substitutions

• Vinegar Variation: While apple cider vinegar provides a classic tang, you can experiment with other vinegars like white wine vinegar or rice vinegar for a slightly different flavor profile.
• Sugar Alternatives: For a less refined sugar option, try using honey or maple syrup instead of white sugar. Keep in mind that this may slightly alter the flavor and consistency of the relish.
• Add Some Heat: As mentioned earlier, a pinch of red pepper flakes or a finely chopped jalapeño can add a delightful kick to the relish. Start with a small amount and adjust to your preference.
• Fruit Fusion: Get creative by adding other fruits to the relish, such as mango, papaya, or even cranberries for a festive twist. Adjust the cooking time as needed depending on the fruit you use.
• Spice it Up Further: Consider adding a small amount of ground ginger or allspice to enhance the warm spice notes of the relish.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can! Use about 28 ounces of fresh pineapple chunks. Be sure to peel, core, and chop the pineapple into similar-sized pieces as the canned version.

Q: How long does this relish last?

A: In the refrigerator, properly stored relish will last up to 2 weeks. Canned relish, processed using proper canning methods, can last up to a year in a cool, dark place.

Q: My relish is too thin. How can I thicken it?

A: Continue to simmer the relish over low heat, stirring frequently, until it reaches your desired consistency. You can also add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.

Q: Do I need to sterilize the jars?

A: Yes, sterilizing the jars is essential, especially if you plan to store the relish for an extended period. Sterilizing helps prevent spoilage. You can do this by boiling the jars and lids in water for 10 minutes before filling them.

Q: Can I reduce the amount of sugar in the recipe?

A: While you can reduce the sugar, keep in mind that sugar not only adds sweetness but also acts as a preservative. Reducing the sugar significantly may affect the shelf life and consistency of the relish. If you do reduce the sugar, be sure to store the relish in the refrigerator and consume it within a shorter timeframe.

Final Thoughts

This pineapple pickle relish is more than just a recipe; it’s a connection to family, tradition, and the simple pleasures of life. I encourage you to try this recipe and experience the delightful burst of flavors for yourself. Whether you’re serving it alongside a holiday feast or enjoying it as a tangy condiment with your everyday meals, I hope it brings a little sunshine to your table. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Perhaps pair it with a smoky grilled pork tenderloin or a creamy brie cheese for an unforgettable culinary experience. Happy cooking!