Vinagre Spicy Pineapple Vinegar Recipes

FILIPINO-STYLE SPICED VINEGAR

Steps:

• Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
• Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

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.

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.

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.