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Vinagre de Piña (Pineapple Vinegar)
This sweet and sugary Pineapple vinegar works well as a marinade or salad dressing
- Yields: 1L |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 0 mins
Categories:
Dairy Free, Fruit, Gluten Free, Main Ingredient, Mexican, Sauces, Marinades and Condiments, Vegan, Vegetarian
Ingredients
¼ C (60 ml) sugar
peel of 1 ripe organic pineapple
Method
Place the sugar and water in a glass bowl and stir until the sugar has dissolved. Place the pineapple peel in a litre glass jar and cover with the liquid. Cover the top with cheesecloth to keep the fruit flies at bay, and leave to ferment at room temperature in a warm draught-free spot.
When the liquid begins darkening, strain out the peel and toss onto your compost heap. It should darken after about a week but if it doesn’t, leave the peel for a little longer until it does. Ferment the liquid for 2–3 weeks longer, agitating it periodically.
