1/2 Photos of Homemade Pineapple Vinegar (Vinagre De Pina)
720 hrs 10 mins
From Whats4eats.com. I really wanted to try this recipe after another chef posted about making pineapple vinegar in the Canning Forum. What a great way to use up the pineapple peels, which always smell too good to throw away. 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.
My Private Note
Units: US | Metric
- 1Wash jar and lid well.
- 2Add water and brown sugar to jar. Stir well to dissolve sugar.
- 3Add pineapple peel and trimmings. Stir well.
- 4Cover jar with plastic wrap then seal with lid.
- 5Set aside in warm, dark place for 4-6 weeks. DO NOT SHAKE.
- 6The liquid may turn murky and brown, but the solids will settle and the color will clear.
- 7When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth.
- 8Store vinegar in a clean bottle, away from light.
- 9NOTE: 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.
- 10UPDATE: After making this recipe myself, I want to warn that the pineapple does start releasing gasses during fermentation, so keep an eye on it and loosen the lid carefully to release any pressure building up, when needed.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Homemade Pineapple Vinegar (Vinagre De Pina)
Serving Size: 1 (1072 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 719.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 36.8 mg
- Total Carbohydrate 187.0 g
- Dietary Fiber 8.4 g
- Sugars 166.1 g
- Protein 3.3 g