It cracks me up.... 90 whole cloves?? Not 85, not 100, but exactly 90! Is it really that exact? So funny... nevertheless, it's going on my list to try 'cause it sounds heavenly! I'd better start counting now smileys/smile.gifhttp://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=12&msgid=11
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MarkinHouston... just saw your pickled pineapple recipe!!
- Thread starter cheezz
- Start date
markinhouston
Well-known member
2 or 3 tablespoons can be substituted! Rounded or not smileys/wink.gif)
I think I originally wrote down 90 because that was what my friend told me. She wasn't a strict measurer, however, so feel free to experiment!!
It is well worth trying, I promise you.
I think I originally wrote down 90 because that was what my friend told me. She wasn't a strict measurer, however, so feel free to experiment!!
It is well worth trying, I promise you.
sandi-in-hawaii
Well-known member
chezz - try it! I love Mark's Pickled Pineapple recipe!!!
sandi-in-hawaii
Well-known member
daryl, I used fresh pineapple, and so did a few others>>>
Here' s a few posts from the old Gail's about using fresh, and the measurements for pineapple chunks as well as the juice. I know I also did another batch, where I used a small can of pineapple juice (4 oz?) along with the fruit of two (I think) pineapples.
I think this recipe is versatile enough to take any of the variations (fresh or canned, with extra juice or not), and it still comes out fabulously!
I haven't made it in a while, but my mouth is just watering, thinking about it!
Forum Home Page: Archive Swap 38601-38700
Re: ISO Mark in Houston re: Pickled Pineapple (Sandi in Hawaii)
Date: Fri, 13 Apr 2001 01:35:15 GMT
From: Sandi in Hawaii
Mark, I wasn't sure about that either, but I didn't really measure it>>>>>>
I halved the recipe (in case it was too
weird smileys/smile.gif
But I wasn't sure how much pineapple was in 3
20 oz. cans (is 20 oz. the weight or the
volume?) so I just had to wing it.
I had a lot of pineapple, so I used half of
the chunks I had, and all of the juice. I
figure I had a couple a tablespoons?
In trying to break down the recipe, I used
the reasoning that I probaby needed 2 parts
sugar to 1 part liquid, so for 2 cups of
sugar, I needed 1 cup of pineapple
juice/vinegar.
So I drained the pineapple juice into a
measuring cup, and added enough vinegar
to equal 1 cup.
Then, I added enough pineapple to the boiling
liquid until it looked like enough. (I ended
up with a large 48oz. mayonaise jar full - is
that equal to a half-gallon? I'm not too
good at comparing different units of volume
- pints, ounces, cups etc., etc.)
Anyway, I'm not sure how sound my logic was,
but since I had no clue how this thing was
supposed to taste, I think I did pretty good
smileys/smile.gif
I also had an extremely sweet pineapple (I
think they're marketing a new supersweet
variety now), but I imagine if I have one
that's not as sweet, I 'd have to play with
that ratio again.
I'll report back after the marinating is
done. (Of course, I'll have to sample it
today and tomorrow, just to make sure it's
going well......)
YUM!
Forum Home Page: Archive Swap 39101-39200
Date: Mon, 07 May 2001 14:04:14 GMT
From: Kyle in DC
Report on Pickled Pineapple
So, I made the pineapple yesterday and here
are the details:
First off, I halved the recipe, as I wasn't
too sure about it...
Also, I said I was going to use fresh
fruit...I'll admit, I was lazy and cheap! I
wound up using canned and here are the
measurements.
3 20 oz cans of fruit yielded approx. 4 3/4
cups of chunks and 3 cups of juice. I used
11 2 inch cinnamon sticks and a scant
tablespoon of cloves. Of course, 2 cups of
sugar, 3/4 cup vinegar and a dash of salt.
It smelled delicious while cooking and I'm
eagerly looking forward to tasting it.
Thanks for all the assistance and the recipe!
Forum Home Page: Archive Swap 40001-40100
Date: Sun, 01 Jul 2001 05:36:10 GMT
From: Timowitz (TimmyGuy@aol.com ())
Pickled Pineapple with fresh pineapple
Tuesday I made my first Gail's Recipe Swap
recipe ... Mark in Houston's picked
pineapple (post 38453).
Instead of using canned pineapple, I used
two large fresh pineapples. After coring,
peeling, and cubing them, I weighed the
chunks. I had about 80% of Mark's recipe
(which calls for 120 ounces of canned
pineapple chunks ... another post on the
topic said this would be about 84 ounces of
pineapple, the rest juice).
So I measured the ingredients, using less
sugar (although I probably should have used
even less than I did) and substituting
pineapple syrup left over from making two
batches of preserved pineapple for
buttercream (from Rose Levy Beranbaum's The
Cake Bible) for the rest of the sugar and
the juice that the canned pineapple would
have supplied.
I tasted it for the first time today ...
fabulous! I am nominating Mark in Houston
for the Nobel Piece (of Pineapple) Prize.
Here' s a few posts from the old Gail's about using fresh, and the measurements for pineapple chunks as well as the juice. I know I also did another batch, where I used a small can of pineapple juice (4 oz?) along with the fruit of two (I think) pineapples.
I think this recipe is versatile enough to take any of the variations (fresh or canned, with extra juice or not), and it still comes out fabulously!
I haven't made it in a while, but my mouth is just watering, thinking about it!
Forum Home Page: Archive Swap 38601-38700
Re: ISO Mark in Houston re: Pickled Pineapple (Sandi in Hawaii)
Date: Fri, 13 Apr 2001 01:35:15 GMT
From: Sandi in Hawaii
Mark, I wasn't sure about that either, but I didn't really measure it>>>>>>
I halved the recipe (in case it was too
weird smileys/smile.gif
But I wasn't sure how much pineapple was in 3
20 oz. cans (is 20 oz. the weight or the
volume?) so I just had to wing it.
I had a lot of pineapple, so I used half of
the chunks I had, and all of the juice. I
figure I had a couple a tablespoons?
In trying to break down the recipe, I used
the reasoning that I probaby needed 2 parts
sugar to 1 part liquid, so for 2 cups of
sugar, I needed 1 cup of pineapple
juice/vinegar.
So I drained the pineapple juice into a
measuring cup, and added enough vinegar
to equal 1 cup.
Then, I added enough pineapple to the boiling
liquid until it looked like enough. (I ended
up with a large 48oz. mayonaise jar full - is
that equal to a half-gallon? I'm not too
good at comparing different units of volume
- pints, ounces, cups etc., etc.)
Anyway, I'm not sure how sound my logic was,
but since I had no clue how this thing was
supposed to taste, I think I did pretty good
smileys/smile.gif
I also had an extremely sweet pineapple (I
think they're marketing a new supersweet
variety now), but I imagine if I have one
that's not as sweet, I 'd have to play with
that ratio again.
I'll report back after the marinating is
done. (Of course, I'll have to sample it
today and tomorrow, just to make sure it's
going well......)
YUM!
Forum Home Page: Archive Swap 39101-39200
Date: Mon, 07 May 2001 14:04:14 GMT
From: Kyle in DC
Report on Pickled Pineapple
So, I made the pineapple yesterday and here
are the details:
First off, I halved the recipe, as I wasn't
too sure about it...
Also, I said I was going to use fresh
fruit...I'll admit, I was lazy and cheap! I
wound up using canned and here are the
measurements.
3 20 oz cans of fruit yielded approx. 4 3/4
cups of chunks and 3 cups of juice. I used
11 2 inch cinnamon sticks and a scant
tablespoon of cloves. Of course, 2 cups of
sugar, 3/4 cup vinegar and a dash of salt.
It smelled delicious while cooking and I'm
eagerly looking forward to tasting it.
Thanks for all the assistance and the recipe!
Forum Home Page: Archive Swap 40001-40100
Date: Sun, 01 Jul 2001 05:36:10 GMT
From: Timowitz (TimmyGuy@aol.com ())
Pickled Pineapple with fresh pineapple
Tuesday I made my first Gail's Recipe Swap
recipe ... Mark in Houston's picked
pineapple (post 38453).
Instead of using canned pineapple, I used
two large fresh pineapples. After coring,
peeling, and cubing them, I weighed the
chunks. I had about 80% of Mark's recipe
(which calls for 120 ounces of canned
pineapple chunks ... another post on the
topic said this would be about 84 ounces of
pineapple, the rest juice).
So I measured the ingredients, using less
sugar (although I probably should have used
even less than I did) and substituting
pineapple syrup left over from making two
batches of preserved pineapple for
buttercream (from Rose Levy Beranbaum's The
Cake Bible) for the rest of the sugar and
the juice that the canned pineapple would
have supplied.
I tasted it for the first time today ...
fabulous! I am nominating Mark in Houston
for the Nobel Piece (of Pineapple) Prize.
markinhouston
Well-known member
DarylGA, there is only problem in halving this recipe, and that is..
you aren't gonna have enough once you try it!
you aren't gonna have enough once you try it!
sandi-in-hawaii
Well-known member
Gotta agree you you there, Mark!!! Thanks for the great recipe!