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5 from 2 votes

How to Make Fruit Scrap Vinegar with Pineapple Rinds

Learn how to make fruit scrap vinegar with pineapple rinds to create a raw vinegar with a probiotic-rich "mother."
Prep Time5 minutes
Fermentation Time30 days
Total Time30 days 5 minutes
Course: Condiments
Cuisine: Americana
Servings: 32 Ounces

Equipment

  • 1 Sixty-four ounce jar
  • 1 Coffee filter or scrap of clean fabric
  • 1 Rubberband
  • Wooden chopstick or wooden spoon
  • 1 Bowl Large enough in which the jar can sit in and be steady.

Ingredients

  • 1 Pineapple rind, chopped into 1-inch pieces
  • Water, preferably filtered
  • 1/4 cup Sugar, optional

Instructions

  • Place all pineapple scraps into the 64-ounce jar.
  • Add water to the jar to completely cover the pineapple scraps, leaving 1-2 inches of headspace at the top of the jar.
  • Stir the mixture well using a wooden chopstick or the handle of a wooden spoon.
  • Cover the jar with the coffee filter or clean fabric and secure it with the rubber band.
  • Place the jar into the bowl and set it aside in an undisturbed area of your kitchen out of direct sunlight.
  • Each day, remove the covering from the top of the jar and stir the mixture for about 30 seconds. Stirring twice per day is best. After stirring the mixture, return the covering to the top of the jar.
  • Within a few days, you should notice bubbling in the mixture, and the aroma should be yeasty and similar to the aroma of beer. If this does not happen, add the 1/4 cup of sugar and stir the mixture vigorously.
  • Continue to stir the mixture, preferably twice per day, for a total of 30 days.
  • After 30 days, use pH paper or strips to check the acidity level of the vinegar. (See video for how to use the pH paper.)
  • If the ph of the vinegar is 4.0 or lower, it has reached an acceptable acidity level. I generally recommend allowing your vinegar to reach a pH acidity level between 3.5 to 3.0.
  • To strain your vinegar, line a mesh strainer with a flour sack towel or some cheesecloth and place the lined mesh strainer over a clean bowl. Pour the vinegar into the lined mesh strainer. (See video for the straining technique.)
  • Transfer the vinegar from the bowl into a clean bottle that can hold 32 ounces. Or divide the vinegar into smaller bottles. Put a cap on the bottle.
  • You can store your homemade pineapple scrap vinegar in the pantry, but if you prefer, you can refrigerate it. Technically, because vinegar is highly acidic, it is what is known as "self-preserving" and does not need to be refrigerated. However, refrigerating your vinegar will not hurt it.
  • Although unlikely, if your vinegar develops mold or a foul smell at any time, discard it.
  • Technically, your vinegar should last indefinitely, but I recommend using it within one year. (See video for a more detailed explanation about shelf life.)

Video

Notes

Find this recipe, list of vinegar-making supplies, and video at https://marysnest.com/how-to-make-fruit-scrap-vinegar-with-pineapple-rinds/
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