Pineapple Scraps Vinegar

 

Not only is this a cool way to use leftover pineapple skins, but it’s one of my favorite ingredients for a tropical twist on a mignonette for oysters or to use in cocktails, salad dressings, sauces, ceviches, or any meat dish. Just use where you would any kind of vinegar.

 

1/4 cup sugar (consider using coconut, rapadura, or panela sugar)

3 C. warm spring or filtered water

Scraps and rind of 1 pineapple

 

In a sterilized 4-cup glass jar, dissolve the sugar in the water. Add the pineapple scraps and rind until the jar has 1/2 inch of room left at the top. Cover the mouth of the jar with a square of paper towel, cheesecloth, muslin, or light fabric, and secure with a rubber band. Place in a dark cupboard or pantry and allow to ferment for 2 to 3 weeks, opening the container daily to stir the contents for aeration. 3. After 2 to 3 weeks, strain the contents through cheesecloth or a nut milk bag into sterilized bottles and seal. The vinegar is ready to use now, or it can be fermented for another week or so, until you reach your desired taste. Store the final product in the fridge for up to 6 weeks (if you leave it at room temperature, it will continue fermenting).