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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.


Cider vinegar

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See also:


Acetic Acid; Acidulated Water; Acidulate; Arengga Vinegar; Balsamic Vinegar; Banyuls Vinegar; Black Rice Vinegar; Blueberry Vinegar; Borage Vinegar; Burnet Vinegar; Cane Vinegar; Champagne Vinegar; Cider Vinegar; Coconut Vinegar; Date Vinegar; Fennel Vinegar; Fig Vinegar; Herbed Vinegars; Horseradish Vinegar; Malt Vinegar; Mint Vinegar; Mother of Vinegar; Palm Vinegar; Peroxide and Vinegar Sterilization; Perry Vinegar; Pineapple Vinegar; Plum Vinegar; Raisin Vinegar; Raspberry Vinegar; Red Rice Vinegar; Red Wine Vinegar; Rice Vinegar; Seasoned Rice Vinegar; Sherry Vinegar; Suka Vinegar; Tarragon Vinegar; Verjuice; Vinaigre d'Orléans; Vinegar Pie; Vinegar; Whey Vinegar; White Balsamic Vinegar; White Vinegar; White Wine Vinegar; Yuzu Vinegar


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