HOMEMADE PINEAPPLE VINEGAR (VINAGRE DE PINA)
From Whats4eats.com. I really wanted to try this recipe after another chef posted about making pineapple vinegar in the Canning Forum. What a great way to use up the pineapple peels, which always smell too good to throw away. NOTE: I'm not able to list the glass container in the ingredients. You'll need a glass jar with a lid that will hold about 2 quarts, or two 1 quart jars to split the recipe.
Provided by Tinkerbell
Categories Pineapple
Time P30DT10m
Yield 1 1/2 quarts
Number Of Ingredients 5
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.
Nutrition Facts : Calories 719.7, Fat 0.7, SaturatedFat 0.1, Sodium 36.8, Carbohydrate 187.1, Fiber 8.4, Sugar 166.2, Protein 3.4
PINEAPPLE VINEGAR
Provided by Food Network
Yield about 3 cups
Number Of Ingredients 3
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.
SPICY PINEAPPLE VINEGAR - VINAGRE
Provided by Daisy Martinez
Time 1h40m
Yield 1 1/2 quarts
Number Of Ingredients 8
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 VINAIGRETTE
From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.
Provided by WiGal
Categories < 4 Hours
Time 1h5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all and whisk until well blended.
- She does say to chill for an hour, but think the flavors would be stronger the longer it chills.
Nutrition Facts : Calories 110.8, Fat 10.8, SaturatedFat 1.5, Sodium 122.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.1
PINEAPPLE VINEGAR (DAISY)
Number Of Ingredients 8
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.
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