Pineapple Pickles

Preparation info

  • Difficulty


  • Makes

    2 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

To make red and green pickles, tint hot syrup with food colors. Recipe comes from Hawaii where the pickles are a universal favorite


  • 2 medium pineapples
  • c. sugar
  • ¾ c. water
  • c. vinegar
  • 10 whole cloves
  • 1 (3) stick cinnamon


  • Cut pineapple in ¼" crosswise slices; peel and remove eyes. Cut slices into quarters; remove cores.
  • Combine remaining ingredients and bring to a boil. Add pineapple; simmer 30 minutes. Continue simmering while packing fruit in one hot jar at a time, filling each jar with syrup to within ½" from top. Make certain liquid covers fruit. Adjust lids. Process in boiling water bath (212°) 20 minutes. Remove jars and complete seals unless closures are self-sealing type.