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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / Homemade Pineapple Vinegar
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    Homemade Pineapple Vinegar

    Tue Mar 05, 2013 10:41 pm Groupie

    In December of 2010 another chef asked a question about homemade pineapple vinegar. No one really knew the answer, but after some online research I found a recipe for it, and then decided I needed to try making it myself.
    My intentions were good, but I didn't get right to it. Every time I cut into a fresh pineapple I just didn't have the time to make the peel into vinegar. So, I spent the next two years feeling guilty for throwing out good pineapple peels. icon_confused.gif

    Thanks to this month's Topic of the Month, I finally had a reason to make this recipe a priority. In fact, I decided I'd make a couple versions of pineapple vinegar while I was at it.

    Life is funny sometimes, cause after two years of wasting peels, all of a sudden the peel was all I wanted! rotfl.gif
    Of course I didn't waste any pineapple.
    I served it at every meal, put it in smoothies, dipped it in homemade Hot Fudge Sauce, and finally made mailbelle's Pineapple Pie (Johnny Cash's Mother's Recipe). icon_biggrin.gif

    The fermented vinegar takes 4-6 weeks to be ready, so I'm still a couple weeks out. Right now it smells like I'm making beer, but the alcohol stage is almost complete, and now bacteria will begin converting the alcohol into acetic acid, which gives vinegar its signature smell.
    The whole concoction looks a little murky at this point, and there is a milky sediment at the bottom of the jar. This is known as the vinegar "mother" and signifies proper fermentation. After about 6 weeks, or when I like the smell of the vinegar, I'll strain the vinegar into a clean, sterilized jar and store it in the refrigerator.

    Homemade Pineapple Vinegar (Vinagre De Pina)

    Just having some fun with the pineapple tops.... icon_biggrin.gif

    The second vinegar recipe was already posted here, and it looked interesting because it was spicy. It isn't fermented at all, and in fact the recipe calls for apple cider vinegar. However, you can use it right away. I used it in a recipe where I would have normally used some vegetable broth, and we really liked it. I used Thai bird chilies this time, but next time I'll try some jalapenos.

    Muy Caliente Pineapple Vinagre (Vinegar)

    I gave it a good shake here so you could see all the good stuff flavoring it.

    This Holiday Vinegar (photo by Mikekey) looks like something I need to get started on for Christmas this year.

    And if you're ever in a pinch for red wine vinegar, try this copycat recipe.
    Red Wine Vinegar (Copycat) (photo by lazyme)
    Thu Mar 07, 2013 3:21 am
    Forum Host
    I have to admit that I have Never heard of pineapple being used like this - what an interesting Thread Tinks icon_biggrin.gif
    Thu Mar 07, 2013 12:35 pm Groupie
    Thanks, Joy!
    Like I said, it wasn't something I had heard of either, until another chef asked a question about it. But it got me interested enough to try it out. icon_smile.gif
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