Hot Pickled Pinapple and Peanuts

An excellent and very different pickle to have with BBQ.

1⁄2 cup peanuts
1 clove garlic
11⁄2 teaspoons kosher salt
2 tablespoons chile sauce
2 teaspoons anchovy paste
2 tablespoons fish sauce
1⁄2 cup distilled white vinegar
11⁄2 cups chopped fresh pineapple, in 1-inch cubes

Place the peanuts in a small skillet over medium heat. Scorch them, shaking the pan, for about 5 minutes, until blackened in spots. Set aside to cool.

Finely mince the garlic or put it through a press. In a large wood, glass, or ceramic bowl (plastic will scratch and retain odors), combine the garlic with the salt. Use the back of a sturdy spoon to mash the garlic and salt together into a paste. It will take a couple of minutes to get it smooth. (Of course, if you have a mortar and pestle, you can use that instead.) Stir in the chile sauce, anchovy paste, and fish sauce until well combined. Stream in the vinegar and mix well.

Add the peanuts and pineapple and mix to coat completely, then spoon everything into a 1-pint jar. Don’t worry if there isn't enough brine to cover; the fruit will yield more of its juice as it sits. Cover tightly and let it sit for at least 1 hour before eating. This pickle, stored in the refrigerator