I can see this pickle turning up on my table throughout the summer months to accompany barbecues, burgers and as a general condiment.
Serves: 6–8
INGREDIENTS
Pickle
1 cup white vinegar
3 tablespoons caster sugar
2 teaspoons sea salt
3 tablespoons lime juice
3 tablespoons tequila
1 teaspoon fennel seeds
To assemble
½ ripe pineapple, peeled, cored and sliced 1cm half moons
1 small fennel bulb, thinly sliced
1 long green chilli, thinly sliced
METHOD
Pickle: Place all the ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar and salt. Set aside to cool for 15 minutes.
Place the pineapple, fennel and chilli in a large bowl and pour over the pickle mixture. Turn to coat everything well.
Set aside for at least 2 hours, gently moving it around in the pickle liquid. Cover and refrigerate for up to 5 days.
It will become spicier the longer it is kept.
Cook's note: I added extra sliced fresh chilli to the pickle just before serving.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!