Best Pineapple Vinegar Recipes

SPICY PINEAPPLE VINEGAR - VINAGRE

Steps:

• Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving 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. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
• Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
• Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more 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.

PINEAPPLE VINEGAR

Steps:

• Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.
• Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.
• Strain through cheesecloth or a paper coffee filter and refrigerate.

VINAGRE - SPICY PINEAPPLE VINEGAR

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!

MUY CALIENTE PINEAPPLE VINAGRE (VINEGAR)

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.

PINEAPPLE VINEGAR (DAISY)

Steps:

• Cut tops of pineapples. Cut off rind from pineapple. Put rinds in a large pot and cover with water. Boil until peel is tender, about 30 min. Add water as necessary. Put remaining ingredients in a jar with a tight-fitting lid. Strain pineapple liquid over seasonings. If not enough liquid, add water and boil again 20 minutes. Taste & add salt & vinegar. Keep at room temp 1 day, then refrigerate.