Best Pineapple Vinegar Daisy Recipes

Muy Caliente Pineapple Vinagre (Vinegar) image

Provided by SusieQusie

Categories Pineapple

Time 50m

Yield 1 quart

Number Of Ingredients 8

2 ripe pineapple
1/2 large Spanish onion, sliced thin
1 tablespoon minced fresh oregano leaves
1 teaspoon black peppercorns
20 garlic cloves, crushed
6 habanero peppers or 6 chili peppers, of your choice, stems cut off, coarsely chopped
1 tablespoon cider vinegar, as needed
1/2 teaspoon salt, as needed

Steps:

Cut the tops off the pineapples and discard them.
With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible.
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.
Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
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.
Taste and add a little salt and/or a little vinegar, if you think it needs it.
You can use it as soon as it cools, but it will get better as it sits.

Nutrition Facts : Calories 1145.5, Fat 3.9, SaturatedFat 0.4, Sodium 1219.9, Carbohydrate 290.8, Fiber 33.1, Sugar 196.5, Protein 19.9

Vinagre - Spicy Pineapple Vinegar image

Provided by Cat Ireland

Time 1h50m

Number Of Ingredients 8

2 ripe pineapples
1/2 large spanish onion, thinly sliced, yellow onion is good too.
1 Tbsp smashed fresh oregano leaves
1 tsp black peppercorns, whole
20 clove garlic, crushed with a knife or a press.
6 habanero peppers, fresh, or chili peppers of your choice; stem's removed & coarsely chopped.
1 Tbsp cider vinager or more as needed.
1/2 tsp fine sea salt or kosher, or more if needed.

Steps:

1. Cut the tops off the pineapple and discard them. With a big knife cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour enough water to cover them. Bring to a boil and cook until the peel is very tender, about 30 minutes. Add water if necessary to keep the rinds submerged.
2. Meanwhile, put the onion, peppercorns, garlic, peppers, vinegar & salt in a large jar with a tight fitting lid.
3. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, cover the pineapple with water again and boil for 20 minutes. Taste and add salt and vinegar, more if you need it.
4. You can use it as soon as it is cooled, but it will get better as it sits. Keep at room temperature 1 day, then refrigerate.
5. Vinagre can be used on anything. Over rice dishes, with soup, added to stew at the end of cooking, at the table with any dish, and on anything grilled. The spicier the better. Buen proveche!! Enjoy your meal!

Homemade Pineapple Vinegar (Vinagre De Pina) image

Provided by Tinkerbell

Categories Pineapple

Time P30DT10m

Yield 1 1/2 quarts

Number Of Ingredients 5

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

Steps:

Wash jar and lid well.
Add water and brown sugar to jar. Stir well to dissolve sugar.
Add pineapple peel and trimmings. Stir well.
Cover jar with plastic wrap then seal with lid.
Set aside in warm, dark place for 4-6 weeks. DO NOT SHAKE.
The liquid may turn murky and brown, but the solids will settle and the color will clear.
When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth.
Store vinegar in a clean bottle, away from light.
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.
UPDATE: 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.