Homemade Pineapple Vinegar

I was amazed at how easy it is to make Pineapple Vinegar.  I will never be able to compost pineapple scraps again without thinking about the vinegar I could make. 
I learned about making vinegar from the book "Wild Fermentation" by Sandor Ellix Katz.  There are many more recipes and more information about fermented foods on the website.  Check it out!


Here is the recipe from the book: Great to use in Mexican Cuisine or salad dressings.


Timeframe: 3-4 weeks
Ingredients:  (for 1 quart)
1/4 cup sugar
Peel of 1 pineapple (organic, because you use the skin, overripe fruit is fine)
water
Process:

1. In a jar or bowl, dissolve the sugar in 1 quart of water. Coarsely chop and add the pineapple peel.  Cover with cheesecloth to keep flies out, and leave to ferment at room temperature.
2. When you notice the liquid darkening, after about 1 week, strain out the pineapple peels and discard.
3. Ferment the liquid 2 to 3 weeks more, stirring or agitating periodically, and your pineapple vinegar is ready. 

*I wanted my vinegar to be spicy so I added some red pepper flakes and garlic to mine.

*I found this old decanter for $1.00 at a yardsale last summer.  I really think the vinegar looks pretty stored in it. 

I was amazed at how easy it is to make Pineapple Vinegar.  I will never be able to compost pineapple scraps again without thinking about the vinegar I could make. 
I learned about making vinegar from the book "Wild Fermentation" by Sandor Ellix Katz.  There are many more recipes and more information about fermented foods on the website.  Check it out!


Here is the recipe from the book: Great to use in Mexican Cuisine or salad dressings.


Timeframe: 3-4 weeks
Ingredients:  (for 1 quart)
1/4 cup sugar
Peel of 1 pineapple (organic, because you use the skin, overripe fruit is fine)
water
Process:

1. In a jar or bowl, dissolve the sugar in 1 quart of water. Coarsely chop and add the pineapple peel.  Cover with cheesecloth to keep flies out, and leave to ferment at room temperature.
2. When you notice the liquid darkening, after about 1 week, strain out the pineapple peels and discard.
3. Ferment the liquid 2 to 3 weeks more, stirring or agitating periodically, and your pineapple vinegar is ready. 

*I wanted my vinegar to be spicy so I added some red pepper flakes and garlic to mine.

*I found this old decanter for $1.00 at a yardsale last summer.  I really think the vinegar looks pretty stored in it.