Peel the pineapples, cut into dice, cover with water and stew until nearly tender, then drain. Bring the vinegar and sugar to boiling point, then add the pineapple and cook until tender. Put a layer of fruit into a sterilized jar, add a small piece of cinnamon stick, four cloves, then a layer of fruit, and so on until the jar is full.
Cover with the hot vinegar and seal.
On the day the pineapple is to be used, add one cupful of sugar to a quart can, let boil for twenty minutes, then cool.