Some like it spicy. Some like it not. Get the best of both flavor worlds with a DIY pineapple-infused, cumin and red pepper-spiced vinegar. Make a statement and use this vinegar in our Grilled Jalapeño and Pineapple Relish.
10m
PREP TIME
5m
COOK TIME
8
CALORIES
9
INGREDIENTS
Ingredients 16 (1 tablespoon) Servings
- Step1
- 1 cup cubed peeled fresh pineapple, (1-inch cubes)
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon McCormick® Cumin Seed
- 1/2 teaspoon McCormick® Crushed Red Pepper
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix all ingredients in 1-quart saucepan. Bring to simmer on medium heat, stirring occasionally to dissolve sugar. Let stand to cool slightly.
- 2 Ladle into clean 1 pint-size canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
- 3 Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.
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