Spiced-Pineapple Pickups of 1963

[biffah]

(recipe directly from book text)
1 1-lb.-13-oz. can pineapple chunks
3/4 cup vinegar
1 1/4 cups granulated sugar
Dash salt
6 to 8 whole cloves
1 4” piece stick cinnamon

A day or two ahead:  Drain syrup from pineapple.  To 3/4 cup syrup, add vinegar, sugar, salt, cloves, and cinnamon.  Heat 10 min.  Add pineapple; bring to boil.  Refrigerate.

To serve:  Drain pineapple.  Serve, ice-cold, with toothpicks.

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