Pine
After all the stodge and excess of Christmas, January in the Langford household is usually a tale of as much freshness and spice as we can take!
This deliciously zingy pickle is not only versatile and so quick and easy to make - the pineapple and chilli is so good for us - helping to cleanse our bodies and to help ward off the cold.
My ever so quick and easy Pineapple Pickle...
A pineapple
100ml rice wine vinegar
50ml water
50g palm sugar (I use coconut palm sugar)
1" piece of ginger (cut into slices)
½ tsp course ground black pepper
2 kaffir lime leaves
Zest of ½ lime and ½ mandarin (or orange)
1 red chilli finely sliced (I use birds eye for extra heat or ½ teaspoon chipotle flakes for smokiness)
Pinch salt
Cut the pineapple into bite size pieces.
Put the rest of the ingredients into a small saucepan and bring to the boil.
Turn the heat down and simmer until the sugar has melted. Pour over the pineapple and leave to cool.
You need to pickle the pineapple for an hour but it will also keep for a week or so (keep it in a sterilised glass jar).
How to use the pickle….
If you are a meat eater, it works so well with pan-fried pork chops, as a relish in a pulled pork taco or instead of a cucumber pickle with Thai fish cakes.
It’s also fabulous served as a relish with grilled fish – mackerel, tuna and even grilled prawns work well too.
My favourite way to use it though, is to pimp up that 1970’s classic - cheese and pineapple. If you want to keep it on a stick, try marinating halloumi in olive oil infused with basil and griddle until melting.
