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Pineapple Vinegar??

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

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  1. hi chef c! i'm curious, too.

    googling, i found a reference to http://www.theingredientstore.com/joe... 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...

    2 Replies
    1. re: alkapal

      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.

      1. re: alkapal

        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!

      2. 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.

        2 Replies
        1. re: coll

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

          1. re: chef chicklet

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

        2. 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/2793...

          ~~~~~~~~
          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/mex...

          and another: http://www.practicallyedible.com/edib...

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

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

          5 Replies
          1. re: alkapal

            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!

            1. re: alkapal

              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.

              1. re: greygarious

                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?

                1. re: chef chicklet

                  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.

              2. re: alkapal

                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!!

              3. 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 . . . .

                1. 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!!!

                  1 Reply
                  1. re: mtomto

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