Homemade Pineapple Vinegar Vinagre De Pina Recipes

PIñA COLADA IN A PINEAPPLE RECIPE BY TASTY

Steps:

• Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
• Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
• In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
• Place the blender back in the freezer for 20 minutes or until thickened.
• Blend one more time until fully incorporated.
• Pour piña colada back into the pineapple.
• Top with a maraschino cherry.
• Enjoy!

HOMEMADE PINEAPPLE VINEGAR (VINAGRE DE PINA)

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.

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.

AGUA FRESCA DE PINA Y PEPINO (PINEAPPLE AND CUCUMBER)

Steps:

• Combine pineapple, cucumber, and sweetener in a blender. Add 2 cups water and blend until smooth.
• Pour into a pitcher and add the remaining 2 cups water.

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.