All You Need
- 1 cup (250 mL) cubed fresh pineapple (1-in/2.5 cm cubes)
- 1 cup (250 mL) white vinegar
- 2 tbsp (30 mL) sugar
- 1 tsp (5 mL) McCormick Gourmet Cumin Seed
- ½ tsp (2 mL) Club House Crushed Red Pepper
Mix all ingredients in small saucepan. Bring to simmer on medium heat, stirring occasionally to dissolve sugar. Let stand to cool slightly.
Ladle into clean 1-pint (500 mL) canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.