2 ripe pineapples, cleaned and cut into small pieces
2 large red bell peppers, cleaned and cut into small pieces
1 small head red cabbage, shredded
1 medium head green cabbage, shredded
1 large red onion, diced
6 jalapenos seeded, stemmed and minced (more or less depending on how hot you like it)
1 cup fresh cilantro, coarsely chopped
6 medium garlic cloves, minced
½ cup fresh lime juice, about 6 limes
3 cups cider vinegar
3 cups white vinegar
2 cups water
½ cup granulated sugar
2 tablespoons pickling salt
1 tablespoon ground cumin
2 teaspoons ground coriander
Prepare a large pot or canner with boiling water (see here).
Place eight 1-pint jars in the pot, sanitize and hold at a slight boil.
In a very large bowl, mix pineapple, bell pepper, both cabbages, onion, jalapeno, cilantro and garlic.
Place lime juice, both vinegars, water, sugar, pickling salt, cumin and coriander in a medium pot and bring to a boil then hold on a simmer.
Remove sterilized jars from the pot and fill using a canning funnel to one inch from top with the vegetable mixture, using the handle of a wooden spoon to press down. You should fill eight jars.
Bring the canning water back to a boil.
Ladle the hot vinegar liquid into each jar to one inch from the top, poking the mixture with the handle of a wooden spoon to release any air bubbles.
Take the lids and place in a strainer and dip for 30 seconds into the boiling water to sanitize.
Place on the tops and twist on the lids finger tight and place into the boiling water for ten minutes.
Remove and let sit until lids pop and store at room temperature for up to six months.
Keywords: pickled taco vegetables