Archive | Condiments

Pickled Pineapple (Refrigerator Style)

Recipe by Christina Ward

Yield 6 to 8 pints


  • 3 Fresh Pineapples, peeled, cored and cut into spears or chunks
  • 3 cups brown sugar
  • 1.5 cup apple cider vinegar (5% acidity)
  • 1.5 cup pineapple juice
  • 5 sticks cinnamon, broken
  • 3/4 teaspoon whole allspice
  • 1/2 teaspoon whole cloves


  1. Combine brown sugar, vinegar and pineapple juice in a large nonreactive pot.
  2. Place spices into a cheesecloth, tie corners into a pouch; add to pot.
  3. Cover and simmer for 20 minutes.
  4. Add pineapple to pickling solution; simmer until hot throughout. Remove pineapple pieces from pot and keep hot.
  5. Heat syrup to a boil; remove spice bag.
  6. Pack hot pineapple into hot jars, leaving ¼ inch headspace.
  7. Ladle hot pickling solution into jars over pineapple, leaving ¼ inch headspace.
  8. Remove air bubbles.
  9. Wipe jar rim, add lids and bands.
  10. Cool to room temperature then place in refrigerator for storage. Jars can be safely stored in refrigerator for approximately 2 months.


Christina Ward is the certified Master Food Preserver for Milwaukee County. She teaches canning classes, volunteers in the community, and sells interesting jams and jellies at a local farm market.  She lives is a fifth-generation Bay Viewite whose heart still mucks Read More

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Refrigerator Dill Pickles

Recipe from the University of Wisconsin-Cooperative Extension (With notes from Christina Ward)


  • 8 lbs. pickling cucumbers, 3 to 5 inches long

For Brine

  • 2 gallons water
  • 3⁄4 cups canning and pickling salt

Pickling solution

  • 1 1⁄2 quarts vinegar (5% acetic acid)
  • 1⁄2 cup canning and pickling salt
  • 1⁄4 cup sugar (optional…can be safely omitted or reduced depending on personal tastes)
  • 2 quarts water
  • 2 tablespoons whole mixed pickling spice
  • 3 to 4 tablespoons whole mustard seed (1 teaspoon per pint jar)
  • 10 to 12 fresh dill heads, washed (1 1⁄2 heads per pint jar), or 1 teaspoon dill seed or dill weed per pint jar
  • (optional) 1 or 2 garlic cloves per jar, peeled


  1. Wash cucumbers carefully. Trim 1⁄16 inch from the blossom end and discard. But leave 1⁄4-inch stem attached.
  2. Prepare brine by dissolving 3⁄4 cups salt in 2 gallons water. Pour over cucumbers, cover and let stand 12 hours. Drain.
  3. Prepare pickling solution of vinegar, 1⁄2 cup salt, sugar and 2 quarts water in a large saucepan. Add mixed pickling spices tied in a clean cheesecloth bag. Heat to boiling. Remove the spice bag.
  4. Pack cucumbers into clean, hot pint or quart jars, leaving 1 ⁄2-inch
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