Pineapple vinegar is a popular addition to many dishes and is made using pineapple peel, water, and sugar. Organic pineapple is preferred, and the mixture is left to ferment for 4-6 weeks before straining and storing. The “mother” substance can be used as a starter for future batches.
Homemade pineapple vinegar is often a type of vinegar made with pineapples. Called vinagre de piña in Central America, this vinegar is a popular addition to a variety of dishes, including vinaigrette sauces, dips, and vegetable dressings. In addition to its fruity flavor, pineapple vinegar is a favorite with cooks because it uses the peel of the pineapple rather than the actual fruit.
While the fruit can also be used, typically only the peel of the pineapple is included when creating this vinegar. Dark brown sugar, or the unrefined Mexican version called piloncillo, as well as water, are often the only other ingredients in pineapple vinegar. Chillies, garlic, and other seasonings can be added to create hotter versions. Usually the ingredients need to ferment to create the vinegar, but for more instant versions, apple cider vinegar can be added to the pineapple mixture. These instant versions are even better if left to sit for days or weeks before using.
In order to ensure that no pesticides or unwanted chemicals are with the fermenting liquid, organic pineapple is generally the preferred choice for pineapple vinegar. Also, it is important that all containers and utensils used in the process are extremely clean. Using dubious cleaning products can allow unwanted bacteria to grow in the vinegar.
To make pineapple vinegar, the pineapple rind, water and sugar are placed in a clean container, covered and left to ferment for about 4-6 weeks. The mixture will initially turn dark brown but then lighten as the solids settle. After one to three weeks the peels can be strained from the mixture. Alternatively, the pineapple rinds can remain in the blend until the fermentation process is complete. Forming vinegar should be kept away from light while it’s fermenting, but it can be stirred or stirred periodically throughout the process.
When the liquid is ready to strain, it can simply be poured through cheesecloth. If cheesecloths are not available, coffee filters can be used. The finished vinegar is normally a clear liquid, but additional ingredients or flavorings can change the colouring.
Once completed, the homemade pineapple vinegar can be transferred to jars or bottles for storage. While it sits, a sticky droplet may form at the bottom of the liquid or it may float on top. Called mother, this substance is used as a starter for other batches of pineapple vinegar, so it doesn’t have to be discarded.
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