Make Pineapple Vinegar
This is an old-fashioned recipe for making a fruit vinegar. It's a great way to make the most of extra or overripe pineapples. The tartness of the vinegar and pineapple is offset by the addition of plenty of sugar.
Ingredients
- Sliced pineapple
- Pure cider vinegar to cover the pineapple
- 5 pounds sugar for every 3 quarts liquid
Steps
- Cover sliced pineapples with pure cider vinegar.
- Let them stand three or four days.
- Mash and strain through a cloth (or blend) until the liquid runs clear. To every three quarts of juice, add five pounds of sugar.
- Boil it altogether about ten minutes.
- Skim carefully until nothing rises to the surface.
- Remove from the heat. Bottle the vinegar when cool.
- Serve. Use as a salad dressing addition or add a tablespoon to a glass of ice cold water to make a refreshing drink in warm weather.
Tips
- This recipe can be used for a variety of fruits. For example, blackberries and raspberries, and any other kind of highly flavored fruit are suitable.
Things You'll Need
- Container for marinating
- Sieve or blender
- Saucepan for boiling vinegar
- Sterilized, clean bottles for storage
Related Articles
- Make Apple Cider Vinegar
- Make Pineapple Fritters
- Tell if a Pineapple Is Ripe
- Make a Pineapple Upside Down Cake
References
- Sourced from F.L. Gillette, The White House Cookbook, (1887) available in the public domain via Project Gutenberg. The eBook used for the source of this article is available for the use of anyone anywhere at no cost and with almost no restrictions whatsoever.
