Fresh Pineapple Pickles

• 2 containers 2 1/2 Pounds Each Fresh Pineapple Spears
• 1-1/2 cup Water (put Any Saved Pineapple Juice Here)
• 2/3 cups White Vinegar
• 3 cups Sugar
• 20 whole Cloves
• 2 sticks Cinnamon, Broken Into 1/2" Pieces

1. Boil half-pint jars for 15 minutes to sterilize.
2. Check each spear for traces of core and remove. Slice each spear crosswise into 3/8 - 1/2" thick slices.
3. Combine water, juice, vinegar, and sugar with pineapple in a large pan. Tie spices in a bag and add. Bring to a boil and simmer for 30 minutes, uncovered. Remove from heat and untie spice bag.
4. Ladle the pineapple into the jars, topping off with syrup to within 1/4" of the top. Add 1 clove and 1 piece of cinnamon to each jar. Remove bubbles with plastic spatula and wipe the rims. Seal and place in a water bath canner.
5. Bring to a boil and process for 10 minutes. Remove and set in a draft-free place to cool.
6. Serve chilled and wait for the compliments!

containers, water, white vinegar, sugar, cinnamon

Taken from tastykitchen.com/recipes/canning/fresh-pineapple-pickles/ (may not work)