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 #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!