This tasty homemade pinapple vinegar recipe is a delicious alternative to apple cider vinegar, and super easy to make. It’s a great way to use up pineapple in summer!
- Leftover bits of pineapple
- 1/4 cup sugar
- 1–gallon nonchlorinated water
- 3 Tbsp Store bought Apple Cider Vinegar with the mother
- Chop the core and rind into small pieces, about 1 x 1 inch.
- Place pineapple pieces into jar.
- Mix sugar and water together
- Add enough sugar water to nearly fill the jar.
- Add your apple cider vinegar to the jar, with 3tbs of apple cider vinegar to one quart of water.
- Cover the jar with your coffee filter/towel and secure well with rubber band.
- Leave in a dark place at room temperature for one week.
- Strain out the fruit. Return the juice/liquid to glass jar, cover the same way, and allow to ferment for another two weeks.
- Stir every couple of days.
- After two weeks, transfer to a glass bottle of your choice.
- Make sure before you start the process that your pineapple is well-washed. Make sure there is no mold on the bottom of the rind.
- Try your best to find organic pineapples for better results (organic will not have pesticide residue that could affect the culture).
- After a while you will start to notice a strange, ugly, rubbery BLOB forming at the top of your vinegar – it’s forming its own mother! That is a good sign.
- Feel free to use your favorite granulated sweetener to make the sugar-water, but it has to be an actual sugar. (No stevia, xylitol, etc.) This can be pure white sugar or a less-processed sugar like evaporated cane juice or sucanat. It’s there to feed the microorganisms and will be consumed by the time it turns to vinegar.
- You can use raw honey but please note: since raw honey has its own particular mix of microbes, it will change the culture a bit. It might take longer as well. (I have never tried it.)
- You can actually do this with many different types of fruit! Try it with organic peaches, pears, cherries, apples, grapes, etc.
- If you end up with a moldy batch, toss it, no exceptions. Try using more ACV as a starter next time.
- Homemade vinegars vary in strength. You can expect a homemade vinegar like this one to be around 6 percent acetic acid or stronger.
- You can re-use old glass ACV bottles to keep it in when it’s finished. I also love using glass swing-top bottles. Using a non-metal lid is preferred; vinegar corrodes metal.
- Want to make more? Keep that rubbery, blobby mother. Add more sugar water, fruit, and ACV and keep it going!