Muy Caliente Pineapple Vinagre (Vinegar)

READY IN: 50mins
Recipe by SusieQusie

Finally! A use for the rind of those expensive fresh pineapples! From Daisy Cooks - "Vinagre -a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma- takes just about any dish to places it has never been before. I realize that if you don't know about vinagre, you could probably still live a full and happy life. But once you taste it, you'll be lost without it."

Top Review by Tinkerbell

I'm not sure I'd use this as a vinegar in most cases, because it doesn't have a very strong vinegar taste. However, it does taste like a spicy vegetable broth. Next time I'll add more vinegar, and try a different pepper. This time I used Thai bird chilies (what I had on hand), but I'd like to try a fresh jalapeno. I created a crock pot chicken recipe using this vinegar yesterday, and my family raved over it. I used this more as a base for the sauce than a vinegar. Delicious! Thanks for posting this recipe, SusieQusie!

Ingredients Nutrition


  1. Cut the tops off the pineapples and discard them.
  2. With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible.
  3. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover them. Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes. Top off with water if necessary to keep the rinds submerged.
  4. Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
  5. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes.
  6. Taste and add a little salt and/or a little vinegar, if you think it needs it.
  7. You can use it as soon as it cools, but it will get better as it sits.

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