Homemade Pineapple Vinegar (Vinagre De Pina)

**Tinkerbell**'s Note:

From Whats4eats.com. I really wanted to try this recipe after another chef posted about making pineapple vinegar in the Canning Forum. There are a couple pineapple vinegar recipes posted here, but they're both spicy versions and I'd prefer to have a sweet one and just add spice to the dish I'm using it in, if necessary. The first thing I want to try it in is my favorite turkey or chicken brine recipe. What a great way to use up the pineapple peels, which always smell too good to throw away, but what else are you gonna do with them? NOTE: I'm not able to list the glass container in the ingredients. You'll need a glass jar with a lid that will hold about 2 quarts, or two 1 quart jars to split the recipe.

• Total Time: 720 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 720 hrs

Ingredients:

Yield: 1.5 quarts

• water (1-1/2 quarts)
• 3/4 cup dark brown sugar
• 1 pineapple, chopped (the peel and trimmings of)
• plastic wrap
• cheesecloth

Directions:

1. Wash jar and lid well.
2. Add water and brown sugar to jar. Stir well to dissolve sugar.
3. Add pineapple peel and trimmings. Stir well.
4. Cover jar with plastic wrap then seal with lid.
5. Set aside in warm, dark place for 4-6 weeks.
6. The liquid may turn murky and brown, but the solids will settle and the color will clear.
7. When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth.
8. Store vinegar in a clean bottle, away from light.
9. NOTE: During storage, the vinegar may develop a gelatinous mass that floats or sits at the bottom of the jar. This is called the mother of the vinegar & is harmless. If you make another batch of vinegar, you can use some of this mother to help the new batch develop.