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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!