Source: Mark in Houston
Six 20-oz cans of pineapple chunks in juice
20 cinnamon sticks
4 cups sugar
1 & 3/4 cups white distilled vinegar
90 whole cloves
dash of salt
Drain the pineapple chunks, reserving the juice and pineapple separately.
Combine the pineapple juice, sugar, cinnamon sticks, vinegar, cloves, and salt in a large pot. Bring to a boil and boil for ten minutes.
Add the pineapple chunks and boil an additional minute. Remove from heat, allow to cool, and transfer contents to a one-gallon jar.
Marinate for two days.
Remove most of the cinnamon sticks which can turn the juices dark if not removed. Transfer to pint jars for gifts or to quart jars for really really good friends! Serve over ice cream or pound cake. This probably has other uses such as serving with a baked ham, but I usually go with coconut or vanilla ice cream.
Six 20-oz cans of pineapple chunks in juice
20 cinnamon sticks
4 cups sugar
1 & 3/4 cups white distilled vinegar
90 whole cloves
dash of salt
Drain the pineapple chunks, reserving the juice and pineapple separately.
Combine the pineapple juice, sugar, cinnamon sticks, vinegar, cloves, and salt in a large pot. Bring to a boil and boil for ten minutes.
Add the pineapple chunks and boil an additional minute. Remove from heat, allow to cool, and transfer contents to a one-gallon jar.
Marinate for two days.
Remove most of the cinnamon sticks which can turn the juices dark if not removed. Transfer to pint jars for gifts or to quart jars for really really good friends! Serve over ice cream or pound cake. This probably has other uses such as serving with a baked ham, but I usually go with coconut or vanilla ice cream.
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