Categories: pickles

Ingredients

• 1 1/2 pints distilled white vinegar
• 2 cups brown sugar
• 2 cinnamon sticks OR 2 tsp. ground cinnamon
• 1 Tbsp. nutmeg, freshly ground
• 10 whole cloves
• 1/2 pineapple, peeled, cored and cut into large chunks
• 1 large OR 2 small ripe but still quite firm mangoes, peeled, cored and cut into large chunks

Directions

1. In a medium saucepan, combine the vinegar, sugar and cinnamon and bring to a boil over high heat. Remove from heat, and if using cinnamon sticks, remove them; add the nutmeg, cloves, pineapple and mango; mix well, cover and refrigerate. Let sit at least 24 hours for the flavors to meld. Will keep, covered and refrigerated, 3 weeks.

2. makes 5 cups

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