|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Canned pineapple chunks||1 2⁄3 Cup (26.67 tbs), drained (Reserve Syrup)|
|Syrup||1⁄2 Cup (8 tbs), drained (From Sweet Pickles)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Mint extract||6 Drop|
Add enough pineapple juice to reserved pineapple syrup to make 1 1/2 cups liquid.
Combine with the pickle juice, vinegar, cinnamon stick, and cloves in a saucepan.
Blend well and simmer, uncovered, 10 minutes.
Mix cornstarch with enough cold water to make a paste and blend into mixture in saucepan.
Cook and stir until boiling; reduce heat and cook 2 or 3 minutes.
Remove cinnamon stick and cloves; mix in the extract and pineapple chunks.