condiment
Pineapple Vinegar
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Prep
10 minutes (plus 2 weeks fermentation)
Total
10 min
Serves
about 480 ml (2 cups)
Sweet, lightly tangy, and deeply pineapple-forward, this fermented vinegar uses just the pineapple skins and piloncillo, no juice, no pulp. The skins ferment in the water over two weeks and the result is a vinegar with a tropical brightness that works in marinades.
Ingredients
- Skins from 1 pineapple (flesh removed and reserved)
- 450 ml (2 cups) water
- 1 cone piloncillo (raw cane sugar, about 200–250 g)
Instructions
- 1Peel 2 pineapples. Reserve the flesh for another use.
- 2Place the pineapple skins in a clean large container or jar.
- 3Add the water and piloncillo. Stir until the piloncillo begins to dissolve.
- 4Cover loosely with a cloth or paper towel secured with a rubber band, do not seal tight, the fermentation needs to breathe.
- 5Let sit at room temperature for 2 weeks, stirring every few days.
- 6Strain and transfer to sealed bottles.
Cook's Note
Cover loosely, not sealed, the fermentation produces gas that needs somewhere to go. A sealed container can build pressure. A cloth tied over the top is all you need.
Best Served With
Use in marinades for pork or chicken, or as the acid in salad dressings.
Why This Recipe Works
The natural sugars in the pineapple skin and the piloncillo feed wild yeast and bacteria in the air, which gradually convert them into acetic acid, that's what makes vinegar. The slow, room-temperature fermentation keeps the pineapple flavor intact.
Make It Yours
- Add a stick of cinnamon or a few whole cloves for a spiced version.
- Use the finished vinegar as a base for hot sauces or marinades.
Leftover Strategy
Keeps sealed in bottles at room temperature indefinitely. Flavor deepens with time.
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Pairing
Used as an ingredient, no standalone pairing.