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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.