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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. ;-).

                  2. 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!

                    2 Replies
                    1. re: htownjojo

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

                      sounds very good.

                      1. re: chef chicklet

                        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 :)

                    2. 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! :)

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

                        3 Replies
                        1. re: sixes101

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

                          1. re: coll

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

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

                            1. re: HillJ

                              This is very cool.

                        2. 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.

                          6 Replies
                          1. re: DiningDiva

                            Hi Everyone, new here, just discovered there was pineapple vinegar. Sounds really good. DiningDiva, when you were in Veracruz , did they use the pineapple vinegar in salsas for tacos?
                            Thanks

                            1. re: inchhighprivateeye

                              Pineapple vinegar can used for anything. I don't really see a lot of application for tacos other than perahps a marinade and lime juice is usually the acid of choice in salsas. Pineapple vinegar is milder than lime juice and some salsas really need the bite that the lime juice supplies for balance.

                              Veracruz is a fascinating state because it reflects the African, Spanish and Moorish influences on the cuisine more than most other Mexican states. The uses for pineapple vinegar (and other fruit vinegars) that I have seen, eaten, or read about are those for pickling vegetables, chiles or making escabache mixtures and salad dressings. There are, I am sure, more uses for it, as fruit vinegars are fairly common in some areas.

                              1. re: DiningDiva

                                I have two questions about the pineapple vinegar:
                                I started mine last night, but had to use a large clear plastic jar, no glass. Think that will be OK? Second, if pineapple vinegar is used in a marinade for meat, wouldn't it make the meat mushy as it would if marinated with fresh pineapple?

                                1. re: DiningDiva

                                  Thanks Dining Diva for your reply, I have just purchased my first cookbook of Veracruz style cooking. Can't wait to make something today, first time I have seen capers in Mexican recipes.Also Pineapple vinegar was a first too, can't wait to try that.

                                  1. re: inchhighprivateeye

                                    Which book did you buy? If it was Veracruz by Zarela Martinez, I can vouch for the fact that is a very, very good cookbook. Veracruz was (technically) the first landfall of the Spanish and it is the port through which everything passed going West to Acapulco and the Manilla Galleon and the port through which everything passed going East from the galleon back to Spain. The capers , as well as the escabeche dishes, are indicative of Arabic/Moorish influences that the Spanish brought with them.

                                    1. re: DiningDiva

                                      Hi Dining Diva, yes, that is the one, it's very interesting & informative. I was also happy and surprised to see the use of olive oil. I also have been studying about Puebla, I would love to go there and try an authentic cemita. Wow! a cooking expedition in Veracruz! I would love to do that someday and to Puebla also. I would love to hear something about your experiences.

                            2. Del Monte used to make their "Catsup' with pineapple vinegar. ....but no longer I'm told.

                              1. You might also look also into tepache, a lightly fermented Mexican pineapple drink. Somewhat similar execution with a different outcome.