- 250 ml(1 cup) apple cider vinegar
- 380 mlwater
- 50 gcaster sugar
- 15 gtable (fine) salt
- 1 tspblack peppercorns
- 2 tsphot chilli powder
- 420 gpineapple (trimmed weight, about ½ small)
Makes: 1 litre
Place the vinegar, water, sugar, salt and spices into a saucepan, bring to the boil, then simmer gently for 5 minutes. Cool for 10 minutes.
Cut your pineapple into 2 cm rounds. Cut the rounds in half, then triangles, leaving the core in. Place into a snug container. Pour over the pickle liquor.
Cool to room temperature, then refrigerate.
The acharu can be used immediately but it does taste better once it’s had a day or two to sit around. It can be stored in the fridge for a good few weeks.
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