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Homemade pineapple scrap vinegar made from leftover pineapple!

Homemade Pineapple Vinegar Recipe

  • Author: LoveLoveThing


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!


Units Scale
  • Leftover bits of pineapple
  • 1/4 cup sugar
  • 1gallon nonchlorinated water
  • 3 Tbsp Store bought Apple Cider Vinegar with the mother


  1. Chop the core and rind into small pieces, about 1 x 1 inch.
  2. Place pineapple pieces into jar.
  3. Mix sugar and water together
  4. Add enough sugar water to nearly fill the jar.
  5. Add your apple cider vinegar to the jar, with 3tbs of apple cider vinegar to one quart of water.
  6. Cover the jar with your coffee filter/towel and secure well with rubber band.
  7. Leave in a dark place at room temperature for one week.
  8. Strain out the fruit. Return the juice/liquid to glass jar, cover the same way, and allow to ferment for another two weeks.
  9. Stir every couple of days.
  10. 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!