Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge. This recipe comes to us from author Karen Solomon of Asian Pickles (Ten Speed Press); Jam It, Pickle It, Cure It; and Can It, Bottle It, Smoke It.
- 2 cups fresh pineapple, cut into 1″ pieces
- 3⁄4 cup fresh lime juice (from about 6 limes)
- 1 tbsp. fish sauce
- 1 tsp. Sriracha sauce
- 1 clove garlic, finely chopped
- Pack the pineapple into a 1-pint glass jar with resealable lid. Whisk lime juice, fish sauce, Sriracha, and garlic in a bowl until combined; pour lime mixture over pineapple to completely cover the fruit. Seal jar with lid and store in the refrigerator for up to 3 weeks.