Ingredients
Scale
- 2 cups fresh pineapple, cut into small chunks
- 2 jalapeños, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tsp sea salt
- 1/2 tsp whole black peppercorns
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Place the pineapple chunks and sliced jalapeños into a clean glass jar.
- In a small saucepan, combine apple cider vinegar, water, maple syrup, salt, peppercorns, garlic powder, and red pepper flakes.
- Bring the mixture to a gentle simmer, stirring until the salt dissolves.
- Remove from heat and carefully pour the hot brine over the pineapple and jalapeños.
- Let cool to room temperature.
- Seal the jar and refrigerate for at least 4 hours, preferably overnight, before serving.
- Store refrigerated for up to 2 weeks.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Servings: 8
- Calories: 35
- Net Carbs: 8g
- Fats: 0g
- Protein: 0g