MAKES 2 QUARTS
These bright spicy pickles are delicious straight out of the jar. I also love them tossed into salads or wraps, and served alongside fried chicken.
1 large pineapple, peeled and cut into ½-inch-thick wedges (about 6 cups; see Note)
½ teaspoon red pepper flakes
2 tablespoons coriander seeds
2 cups distilled white vinegar
1 cup sugar
1½ teaspoons kosher salt
1 garlic clove, gently smashed and peeled
20 leafy cilantro sprigs
Divide the pineapple and pepper flakes among two 1-quart heatproof jars or containers with lids.
In a medium, dry saucepan over medium heat, toast the coriander, occasionally shaking the pan back and forth, until the seeds are fragrant and lightly toasted, 3 to 4 minutes. Remove the pan from the heat. Add the vinegar, sugar, salt, garlic, and 1⅔ cups water. Bring the mixture just to a boil over medium-high heat, then reduce to a simmer and cook, stirring occasionally, for 2 minutes.
Transfer the brine and spices to a liquid measuring cup, then pour into the jars, covering the pineapple mixture completely and filling the jars up to ½ inch from the rim. Discard any leftover brine. Let stand at room temperature until cool, then add the cilantro, tucking the sprigs under the brine and into the pickles a bit. Cover with the lids. Refrigerate at least 24 hours before serving.
The pickles keep, covered and refrigerated, for up to 10 days.
Note: To make pineapple wedges, cut the peeled pineapple crosswise into ½-inch-thick slices. Cut each slice into 8 to 10 wedges. The core is edible, tasty, and nutritious; it will soften during the pickling process.