HOME > Chowhound > Home Cooking >

Pineapple Vinegar??

chef chicklet Jul 8, 2009 07:01 PM

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. alkapal RE: chef chicklet Jul 9, 2009 05:37 AM

    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
      chef chicklet RE: alkapal Jul 9, 2009 07:46 AM

      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
        biondanonima RE: alkapal Sep 30, 2011 09:52 AM

        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. coll RE: chef chicklet Jul 9, 2009 05:46 AM

        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
          chef chicklet RE: coll Jul 9, 2009 07:46 AM

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

          1. re: chef chicklet
            coll RE: chef chicklet Jul 9, 2009 09:03 AM

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

        2. alkapal RE: chef chicklet Jul 9, 2009 05:51 AM

          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
            chef chicklet RE: alkapal Jul 9, 2009 07:47 AM

            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
              greygarious RE: alkapal Jul 9, 2009 10:22 AM

              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
                chef chicklet RE: greygarious Jul 9, 2009 03:05 PM

                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
                  greygarious RE: chef chicklet Jul 9, 2009 03:20 PM

                  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
                chef chicklet RE: alkapal Jul 9, 2009 03:06 PM

                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. p
                PAO RE: chef chicklet Jul 9, 2009 09:50 AM

                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. m
                  mtomto RE: chef chicklet Jul 10, 2009 05:12 AM

                  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
                    alkapal RE: mtomto Jul 10, 2009 05:19 AM

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

                  2. h
                    htownjojo RE: chef chicklet Sep 15, 2009 08:58 AM

                    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
                      chef chicklet RE: htownjojo Sep 15, 2009 12:28 PM

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

                      sounds very good.

                      1. re: chef chicklet
                        h
                        htownjojo RE: chef chicklet Sep 16, 2009 09:34 AM

                        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. c
                      claudiac1 RE: chef chicklet Oct 17, 2009 08:21 PM

                      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. s
                        sixes101 RE: chef chicklet Sep 2, 2011 02:18 PM

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

                        3 Replies
                        1. re: sixes101
                          coll RE: sixes101 Sep 29, 2011 10:15 PM

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

                          1. re: coll
                            h
                            HillJ RE: coll Sep 30, 2011 07:52 AM

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

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

                            1. re: HillJ
                              coll RE: HillJ Sep 30, 2011 04:07 PM

                              This is very cool.

                        2. DiningDiva RE: chef chicklet Sep 30, 2011 05:49 PM

                          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
                            i
                            inchhighprivateeye RE: DiningDiva Nov 29, 2012 11:30 PM

                            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
                              DiningDiva RE: inchhighprivateeye Nov 30, 2012 09:17 AM

                              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
                                tallblond RE: DiningDiva Dec 1, 2012 10:05 AM

                                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
                                  i
                                  inchhighprivateeye RE: DiningDiva Dec 2, 2012 01:46 PM

                                  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
                                    DiningDiva RE: inchhighprivateeye Dec 2, 2012 04:31 PM

                                    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
                                      i
                                      inchhighprivateeye RE: DiningDiva Dec 3, 2012 12:49 AM

                                      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. Uncle Bob RE: chef chicklet Dec 1, 2012 10:20 AM

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

                              1. Soul Vole RE: chef chicklet Dec 3, 2012 01:43 AM

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

                                Show Hidden Posts