Tequila and Lime Pickled Pineapple and Fennel

, from Issue #74. September, 2017
Photography by Josh Griggs.
Tequila and Lime Pickled Pineapple and Fennel

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


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


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.