Pickled Pineapple

Preparation info

  • Makes About

    1 Quart

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    I found this recipe in the Philippine Sunday Tribune Magazine, published August 16, 1936. It is a perfect condiment for the Christmas ham cooked in pineapple juice.


    • One large (4- to 5-pound) pineapple
    • 1 teaspoon whole cloves
    • ½


    1. Peel and core the pineapple. Slice the pineapple into ½-inch pieces, then cut the slices into quarters. Tie the cloves, peppercorns, and cinnamon in cheesecloth.
    2. Combine the vinegar, sugar, and spices in a large nonreactive saucepan and place over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring to dissolve the sugar, for 20 minutes.