Pickled Pineapple Rings
|Ripe pineapples||3 (but not overripe)|
|White vinegar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
Peel pineapples carefully, removing eyes.
Slice crosswise into thickish slices and remove cores.
Place the vinegar, sugar, water and cloves and cinnamon in a pan and boil for 3 minutes.
Add the pineapple rings and boil over a low heat for a further 20 - 30 minutes.
The rings must be soft, but not mushy.
Pack nto hot, sterile jars with the spices and spoon the boiling syrup over to cover them com- pletely.
Seal at once.