Eating the Trash—How to Make Vinegar from Pineapple Scraps

Making pineapple syrup from pineapple cores is one great way to use otherwise inedible parts of the pineapple.  Another is making vinegar from the cores and skins of the pineapple.  It takes a few weeks, but not much hands-on time and is really easy.  Here’s how:

Supplies:

• 1 ½-2 quart jar
• Cheesecloth or a sprouting lid
• 1 quart of water
• ¼ cup sugar
• Pineapple scraps from one pineapple

Pour the water and sugar into the canning jar and stir to dissolve the sugar.  Add the cores and skins and stir.  Cover the mouth of the jar with cheesecloth or a sprouting lid to keep insects out.

Each day for the next two weeks, stir the vinegar for a few seconds.  Be sure to take a whiff of the liquid as well.  It should smell like it is fermenting, not rotting or moldy.  Also be sure to replace the cover. 

A thin, light gray film may develop on top of the liquid.  Remove as much of this as possible and stir the rest back into the vinegar.

After two weeks, you can begin taste testing the vinegar.  If it’s tart and acidic, like white vinegar, you’re golden!  Unfortunately, there’s no exact science to this.  The rate at which vinegar is produced depends on the room temperature (70-80°F is ideal) and the wild yeasts in the air.  If your kitchen (or other area for fermentation) is too cool, you may not get any vinegar at all. 

If you are satisfied with the taste of your vinegar, remove the pineapple chunks now and throw them in the compost pile. If not, continue the above process, including the daily stirring, for another week or so.  

The vinegar’s still not ready just yet.  It needs a little time to age and mellow.  Leave it covered in the jar for another two weeks.  Then it is time for an additional taste test.  If it is to your satisfaction, pour it through a fine strainer or coffee filter into a clean quart jar.

Because the vinegar is very acidic, it will corrode metal lids, so use a plastic lid if possible.

Now that you’ve got your pineapple vinegar, how do you use it?

Pineapple vinegar is perfect for making fresh salad dressings, especially those to be used on fruit salads or anything with an Asian flavor to it.  Marinating meat is another option.  One place homemade vinegar should not be used is in canning.  That’s because without litmus paper to test the pH, you have no idea whether it is acidic enough and safe to use in canning.

Links to related posts:

Canning pineapple

Dehydrating pineapple

Pina colada fruit rolls and crackers

Pineapple syrup  

When life gives you zucchini… make pineapple!