|by William Black|
Grilled, fried, roasted, or steamed, fillets or steaks, whole or boned, on or off the shell, sauced lavishly or dazzling in pure simplicity-there ...
1 - 10 of 179 for pickled pineapple
Drain pineapple, reserving 3/4 ... jar with tight fitting cover and refrigerate at least 24 hours before using. Serve very cold in a clear crystal bowl.
Peel pineapples, core. Cut ... hot syrup over fruit; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Make 6 half pints.
Drain pineapple, saving juice ... cinnamon, cloves, sugar and pineapple juice in kettle and boil 10 minutes; then add pineapple. Cook 15 minute more. Seal.
Drain pineapple, divide and ... prepared several days in advance to allow flavors to blend. Spicy cinnamon "red hots" may be used instead of the stick cinnamon.
Drain pineapple, divide, and ... prepared several days in advance to let flavors blend. Spicy cinnamon "red hots" may be used instead of stick cinnamon.
Dissolve gelatin according ... directions. Blend in pineapple, pickles, pecans ... on lettuce leaf with mayonnaise and paprika. Yield 15 to 20 servings.
Drain 3/4 cup syrup from pineapple, add 1/2 teaspoon salt, vinegar, cloves, cinnamon. Heat for 10 minutes, add pineapple chunks, boil 2 minutes.
Drain pineapple, reserving 3/4 ... Cool. Pour into jars with tight fitting covers and refrigerate at least 24 hours. Serve very cold in a clear crystal bowl.
Drain pineapple, save 3/4 ... ingredients for 10 minutes. Add pineapple chunks and bring to a boil. Refrigerate. It is best to make them several days ahead of use.
Drain pineapple chunks and set ... green food coloring may be added to the syrup. This makes pineapple very colorful and fits in well with holiday cooking.
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