Dill Pickle Salad

Ingredients

20 ounce can crushed pineapple in 100% juice
1/4 cup vinegar
1/2 cup sugar
1/4 tsp salt
6 ounce package lime jell-o
4 oz jar diced pimentos
3 medium dill pickles, chopped
1 cup chopped pecans

Directions

Open canned pineapple, drain liquid into 4-cup (or larger) measuring cup. Add vinegar and enough water to make 3 1/2 cups of liquid total. Add to medium/large saucepan. Add sugar and salt. Bring to a boil. Combine with jell-o and pour into baking dish. Cool until partially set. Stir in pickles, pimentos, and pecans. Chill until firm.