Pineapple Vinegar??

[chef chicklet]

As you can see I have question about this and what it tastes like. Does anyone use this product? I love all different vinegars and use them. I saw this one today and was wondering not only about the taste, does it taste like pineapple? And how do you use it?
Love love pineapple!

TIA - sharon

[alkapal]

hi chef c! i'm curious, too.

googling, i found a reference to http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7134 where daisy martinez "vinagre" (generic "vinegar") is a spicy pineapple vinegar used as a condiment -- and she links a recipe that sounds good!:

here is her description, and a link to recipe:
"Spicy Pineapple Vinegar
Vinagre

"Vinagre" -- a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma-takes just about any dish to places it has never been before. I realize that if you don't know about vinagre, you could probably live a full and happy life. But once you taste it, you'll be lost without it. My mother used to sit the jar of vinagre in the sun, but I just pour the pineapple liquid over the vegetables while it's still hot, which achieves the same thing--getting the vinagre off to a head start."

ingredients:
Makes about 1 quart

2 ripe pineapples
1/2 large Spanish onion, sliced thin
1 tablespoon smashed fresh oregano leaves
1 teaspoon black peppercorns
20 garlic cloves, crushed
6 Habanero peppers or chili pepper of your choice, stems cut off, peppers coarsely chopped
1 tablespoon cider vinegar, or as needed
1/2 teaspoon salt, or as needed

instructions here:
http://www.daisycooks.com/pages/recip...

[chef chicklet]

oooh yum, that sounds really great, and I love hot and spicy, thanks!

I actually saw this in the 99cent store, and I almost bought it but thought I'd check my fellow hounds first. It was from China, and sounded nice, but like I really need another bottle of vinegar?? hmmm.

[biondanonima]

Am I reading this correctly that you don't actually use the fruit of the pineapple, just the peels? If so, what a great way to make use of something that normally ends up in the trash!

[coll]

I'm growing pineapple sage and also pineapple mint, maybe I should put some in vinegar and see how it comes out. They do taste like pineapple.

[chef chicklet]

I've always wondered what they taste like. Then what do you use them with?

[coll]

Pineapple sage I put in all my summer marinades, and pineapple mint for mojitos (I usually use chocolate mint though). Very summery.

[alkapal]

here's a prior thread with a recipe for shrimp and black-eyed pea patties, served with the "hot" pineapple vinegar: http://chowhound.chow.com/topics/279300#4548739

~~~~~~~~
here is a recipe for a very simple pineapple vinegar made from....pineapple rinds! yay, a use for those rinds!!! http://www.teaandfood.com/2008/08/mexican-pineapple-vinegar.html

and another: http://www.practicallyedible.com/edible.nsf/pages/pineapplevinegar

here's some practical advice: http://ahungerartist.bobdelgrosso.com...

~~
supposedly this has a mild pineapple flavor....

[chef chicklet]

omg, I have a pineapple downstairs begging to be used like this.
I just might have to try the rinds that way. Who'd of thunk it!

[greygarious]

Thanks for all the library time, alkapal! I've seen Daisy's vinagre on her show. Like many, Daisy thinks the pineapple core is a treat. Not me - it burns my tongue. None of these recipes mentions using the core along with the rind. Does anyone know if there's a reason not to? It would be nice to include it rather than waste it.

[chef chicklet]

I don't know a thing about the making of this vinegar, but the recipes I'm finding say to get as much pineapple flesh off as you can???.

I have no idea why, but I would certainly have to agree with you. Why couldn't you?

[greygarious]

I THINK the idea is to not waste the flesh because it's not necessary; the rinds will provide enough juice. But the core of a pineapple - and the flesh closest to a mango pit - sting my tongue most unpleasantly so I wonder if that would transfer to the vinegar, or be neutralized.

[chef chicklet]

Yes I saw Daisy's recipe, wow it looks so good. She has a lot of good recipes.
She's on the Food Network I see now.... YAY!!

[PAO]

I had pineapple vinegar (made from pineapples, not from herbs) in Mexico and it was delicious! There is a hint of pineapple in it. I think it would be great for salads or for marinades . . . .

[mtomto]

Forget Pineapple Vinegar.

Carve up 1 or 2 ripe pineapples into chunks, place in a large clear glass vessel, fill to the brim with cheap vodka, and a mere seven days from now you will have a nectar from the gods. Good times!!!

[alkapal]

and after you drink it....you *will* forget pineapple vinegar -- and pretty much everything else. ;-).

[htownjojo]

A friend of ours is from El Salvador and he has us addicted to pupusas w/curtido - a yummy cabbage slaw. They use the pineapple vinegar in the curtido. I have a jar on the counter now that has just started the fermentation process...can't WAIT for it to be finished :) I just took a large jar added the pineaple trimmings, core and pineapple pieces, added 1 cone of piloncillo disolved in 1 gallon of water, and 1 cup of unfiltered apple cider vinegar (Braggs is my fave) now the wait begins!

[chef chicklet]

Are you going to end up with a gallon of vinegar?

sounds very good.

[htownjojo]

That's a good question! After the fermentation process maybe it will decrease..hmmm. Our friend from El Salvador said they usually wait about 3 days but all the recipes I'm seeing say a minimum of 6 up to 14 days before you strain it. I think I'll check it / taste in 6days to see. I figure I'll pour into bottles and give as gifts :)

[claudiac1]

I make my pineapple vinegar from scratch, I use the rinds and the core of the pineapple, piloncillo and water. I do not add anything else. I wait 3 weeks and I strain everything into a jar. I use this recipe posted on this website.
http://www.teaandfood.com/2008/08/mex...

In Leon, Guanajuato I tasted a botana called "Caldo de Oso", it is jicama, onion, cucumber, pineapple, pineapple vinegar, powdered chili, and shredded cotija cheese in a cup, I fell in love and decided to make them here, but did not find the vinegar here, so I had to learn how to make it.

Very tangy! :)

[sixes101]

I made my own It is delish! and makes the very best coleslaw and Bahn mi to die for.

[coll]

So do you just put pineapple in vinegar and infuse? Sounds interesting for cole slaw.

[HillJ]

http://www.teaandfood.com/2008/08/mex...
coll, follow this recipe.

I use the stuff in cocktails, salads, marinades, etc.

[coll]

This is very cool.

[DiningDiva]

Pineapple Vinegar is a common ingredient in many parts of Mexico, especially along the eastern coastal areas. Diana Kennedy has at least one recipe for making it, tho' I'm pretty sure it's very similar to the one posted above by Claudiac1.

I just returned from a cooking expedition in Veracruz and we used a lot of pineapple vinegar. Milder, less acidic than regular vinegars. If you mix apple cider vinegar and water in a 1-to-1 ration you can get pretty close the acid level of Mexican fruit vinegars. We used the pineapple vinegar in several escabeche dishes for fish and for chiles.