Fresh Pineapple Pickles

Boil half-pint jars for 15 minutes to sterilize.

Check each spear for traces of core and remove. Slice each spear crosswise into 3/8 – 1/2″ thick slices.

Combine water, juice, vinegar, and sugar with pineapple in a large pan. Tie spices in a bag and add. Bring to a boil and simmer for 30 minutes, uncovered. Remove from heat and untie spice bag.

Ladle the pineapple into the jars, topping off with syrup to within 1/4″ of the top. Add 1 clove and 1 piece of cinnamon to each jar. Remove bubbles with plastic spatula and wipe the rims. Seal and place in a water bath canner.

Bring to a boil and process for 10 minutes. Remove and set in a draft-free place to cool.

Serve chilled and wait for the compliments!