Pineapple Vinegar (Vinagre de Piña)
A naturally sweet and tangy vinegar that captures the essence of the tropics. This Central and South American staple transforms pineapple scraps into liquid gold. Use it in salad dressings, marinades, drinking shrubs, or add it to our curtido recipe instead of apple cider vinegar.
What you'll need:
- Peel and core from 1 large pineapple (organic preferred)
- 1 litre filtered or boiled and cooled water
- 100g raw sugar or panela
- 1 cinnamon stick (optional, traditional)
- 2-3 cloves (optional)
Equipment:
- 1.5-2 litre glass jar or crock
- Breathable cloth cover and rubber band
- Wooden spoon
Method:
- Prepare your pineapple: Wash the pineapple skin thoroughly, even if organic. Cut off the peel and core, reserving the flesh for eating. You want roughly 400-500g of scraps.
- Combine ingredients: Place pineapple scraps in your jar. Dissolve sugar in the water and pour over the pineapple pieces. Add spices if using. The fruit should be fully submerged.
- First fermentation (7-10 days): Cover with cloth and secure. Keep at room temperature out of direct sunlight. Stir daily with a clean wooden spoon. You'll see bubbles forming - this is the wild yeasts converting sugar to alcohol.
- Strain and continue: After 7-10 days, strain out all solids. Return the liquid to your clean jar, cover again with cloth, and let it continue fermenting.
- Second fermentation (3-4 weeks): Now the acetobacter bacteria convert alcohol to acetic acid. Taste weekly - it's ready when it has a pleasant vinegar tang. The longer you leave it, the stronger it becomes.
- Bottle and age: Strain through muslin if desired, bottle in clean glass bottles, and cap. It will continue to mellow and improve over the following months.
Notes: A film (mother of vinegar) may form on the surface - this is excellent and can be used to start your next batch faster. Store finished vinegar at room temperature.
