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Pineapple Vinegar



Pineapple Vinegar is vinegar with a light pineapple flavour.

It is made from the peelings from pineapples that would otherwise be discarded, in preparing them to be canned pineapple. The pineapples need to have been washed before peeling. No leaves or stems are used.

Sugar, yeast and water added to the peelings. The mixture is allowed to ferment for 8 days, covered, at room temperature.

The vinegar will come to about 4% acid after 8 days; higher if left longer.

It is then filtered.

It may also be made in two stages, by first making alcohol from the pineapple peelings, and then introducing a vinegar starter culture, then allowing it to ferment into vinegar (about 11 days), then straining and filtering.

It is made and used in Latin America and Asia.

Pineapple Vinegar is also used in Mexico.

Substitutes

Cider vinegar

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"There is a communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?"

-- M.F.K. Fisher (American food writer. 3 July 1908 - 22 June 1992)

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