Pineapple pickle sauce

Ingredients

1 small Pineapple

2 cups Vinegar

1.5 Carrots

2 small Onion

6 Scotch bonnet Pepper

¼ cup Pimento (all spice)

1 tbsp. Sugar

1 tsp. Salt

1 or 2 jars depending on size

Instructions:

• Slice one of the carrots and the pineapple uniformly into strips about the length of your jar, also cut up your onions, and peppers
• Take the second carrot and slice a triangle out of the corner and remove it. Do this for the other three sides.
• Then when you slice the carrot into circles, they come out looking like a little flower
• Cut small boxes in the center of the carrots and stick a pimento grain in each
• Next stuff your jars. Start with the onion and some pimento in the bottom, then the pineapple and carrots in the center, then peppers all around.
• You really have to pack the jars with as much as possible, try to push in a few of the carrot flowers on the sides so they show through the glass. Stuff more onions, more pepper until the jar is full to the brim, cap it off with a carrot flour or a pepper.
• Heat the vinegar, salt, lime juice and sugar on a stove top when it’s warm
• Pour the vinegar into your stuffed jars, right up to the top as it’s about to over flow. When you place the lid on the excess vinegar will over flow. This is good as that means there is no air in your jar.
• Rinse the bottle with water, dry and set on your table as decoration or store it in some corner of your kitchen and forget about it.