Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp cinnamon to 14 tsp cloves tied in cloth
- 14 tsp cloves tied in cloth
- 1 measure vinegar
- 3 measures brown sugar
- 4 measures pineapple cut into small pieces
- 54 pineapple vinegar
Directions
Take 1 measure vinegar, 3 measures brown sugar, a few whole cloves and pepper corns. Boil together. Add 4 measures pineapple cut into small pieces, and boil until fruit is golden yellow. If the syrup is not rich, boil down before pouring it over the fruit. If preferred, use 1 tsp cinnamon to 14 tsp cloves tied in cloth for spicing. The pickles are best made
in pineapple vinegar.
54 PINEAPPLE VINEGAR.
Press out juice from fresh pineapple and strain through double cheese cloth. Place in jar and leave to ferment 2 or 3 weeks. It improves with age.