A quick pickle recipe with cucumbers, onions and pineapples. It is refreshing and tangy making it a wonderful side dish for burgers, BBQ and even rice. In fact, I often have this pickled dish together with rice and curry.
The juicy bits of pineapples are always my favourite. The balance of sweetness and tartness tones down the spiciness of the curry. When paired with non-spicy dishes, the tanginess blends well with savoury dishes giving them an extra punch of flavour. For extra crunchiness, add some carrots.
Vinegar used in pickle
This pickle is made with just vinegar. The best choice for this pickle is the most commonly found distilled white vinegar. Of course, you can use other types of vinegar. Simply adjust the flavour to your preference.
Can water be added?
Adding water to the pickle will shorten its shelf life. Also, you would not want to dilute the vinegar and reduce the tanginess of the pickle.
Chillies will add a delicious spiciness to the pickle giving a nice touch to the bits of pineapple, cucumber and shallots/onions. Use Cayenne chillies for medium heat and opt for Thai chillies (bird eye chillies) for the extra heat. Be careful not to make this too spicy or you will need these tips to get rid of the heat. Omit the chillies if you prefer a non-spicy version.
How long can this pickle be kept?
This pickle is meant to be eaten almost immediately. I normally leave it for 30 minutes in the refrigerator while I prepare the main meal. If you plan to keep this for a longer period, store it in the refrigerator in an air-tight container. It should stay fresh for a week. It will be too sour if left for a longer period of time.
Dishes that go well with this pickle
As mentioned, it goes really well with BBQ and burgers. I love to serve this with rice and a meat dish such as the five spice chicken, chicken briyani, spicy tomato chicken (ayam masak merah) or even beef rendang.