Joy Lopez

Pineapple Vinegar

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A simple recipe for homemade vinegar that costs less than $1 to make because it uses the scraps of the pineapple that would normally be thrown away!

Pineapple scraps for vinegar making

Materials needed:

Several smaller bottles with lids (recycled vinegar or wine bottles work well)

Large wide-mouth jar

Piece of cloth to cover jar

Ingredients:

Skins and core of 1-2 pineapples, preferably organic

Tapa Dulce syrup*

Water

Directions: Vinegar started - Pineapple scraps, Tapa Dulce, and water

1. Chop the pineapple scraps into large chunks and place in a large wide-mouth jar.

2. Add enough water to fully cover the pineapple.

3. Add the Tapa Dulce syrup at roughly the ratio of 1 cup syrup to 1 quart or liter of water. (If using granule sugar or honey, reduce the amount by half.)

4. Cover the jar with a cloth to keep the bugs out and allow to ferment at room temperature for about 1 week. The liquid will begin to bubble and lighten in color. Stir daily.

5. Strain the fruit out and allow to sit for 2-3 more weeks. Stir periodically. The liquid should start to take on a noticeable vinegar smell.

Bottled vinegar

6. Transfer the liquid to the smaller bottles. Label the bottles with the contents and bottling date. You may use immediately or store in a cool place till needed.

*Tapa Dulce Syrup:
Tapa de Dulce is a naturally evaporated sugar cane juice readily available in Central America. It can be purchased in blocks or granule form. To make a syrup, dissolve a 600g Tapa de Dulce block in 2 cups water either on the stove top or in a solar oven, if available.

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