Best Muy Caliente Pineapple Vinagre Vinegar Recipes

HOMEMADE PINEAPPLE VINEGAR (VINAGRE DE PINA)

Homemade Pineapple Vinegar (Vinagre De Pina) image

From Whats4eats.com. I really wanted to try this recipe after another chef posted about making pineapple vinegar in the Canning Forum. What a great way to use up the pineapple peels, which always smell too good to throw away. NOTE: I'm not able to list the glass container in the ingredients. You'll need a glass jar with a lid that will hold about 2 quarts, or two 1 quart jars to split the recipe.

Provided by Tinkerbell

Categories Pineapple

Time P30DT10m

Yield 1 1/2 quarts

Number Of Ingredients 5

Ingredients

water (1-1/2 quarts)
3/4 cup dark brown sugar
1 pineapple, chopped (the peel and trimmings of)
plastic wrap
cheesecloth

Steps:

Wash jar and lid well.
Add water and brown sugar to jar. Stir well to dissolve sugar.
Add pineapple peel and trimmings. Stir well.
Cover jar with plastic wrap then seal with lid.
Set aside in warm, dark place for 4-6 weeks. DO NOT SHAKE.
The liquid may turn murky and brown, but the solids will settle and the color will clear.
When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth.
Store vinegar in a clean bottle, away from light.
NOTE: During storage, the vinegar may develop a gelatinous mass that floats or sits at the bottom of the jar. This is called the mother of the vinegar & is harmless. If you make another batch of vinegar, you can use some of this mother to help the new batch develop.
UPDATE: After making this recipe myself, I want to warn that the pineapple does start releasing gasses during fermentation, so keep an eye on it and loosen the lid carefully to release any pressure building up, when needed.

Nutrition Facts : Calories 719.7, Fat 0.7, SaturatedFat 0.1, Sodium 36.8, Carbohydrate 187.1, Fiber 8.4, Sugar 166.2, Protein 3.4

VINAGRE - SPICY PINEAPPLE VINEGAR

Vinagre - Spicy Pineapple Vinegar image

I love to watch PBS, Daisy Cooks. She is from Puerto Rico, and makes all of her favorite comfort food recipes, and I can't pass up trying them out. The funnest part of her shows is when she tries her food and it is soooo yummy she has to dance! She plays music of Puerto Rico, tells stories of her family, and about Puerto Rico....

Provided by Cat Ireland

Categories Other Sauces

Time 1h50m

Number Of Ingredients 8

Ingredients

2 ripe pineapples
1/2 large spanish onion, thinly sliced, yellow onion is good too.
1 Tbsp smashed fresh oregano leaves
1 tsp black peppercorns, whole
20 clove garlic, crushed with a knife or a press.
6 habanero peppers, fresh, or chili peppers of your choice; stem's removed & coarsely chopped.
1 Tbsp cider vinager or more as needed.
1/2 tsp fine sea salt or kosher, or more if needed.

Steps:

1. Cut the tops off the pineapple and discard them. With a big knife cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour enough water to cover them. Bring to a boil and cook until the peel is very tender, about 30 minutes. Add water if necessary to keep the rinds submerged.
2. Meanwhile, put the onion, peppercorns, garlic, peppers, vinegar & salt in a large jar with a tight fitting lid.
3. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, cover the pineapple with water again and boil for 20 minutes. Taste and add salt and vinegar, more if you need it.
4. You can use it as soon as it is cooled, but it will get better as it sits. Keep at room temperature 1 day, then refrigerate.
5. Vinagre can be used on anything. Over rice dishes, with soup, added to stew at the end of cooking, at the table with any dish, and on anything grilled. The spicier the better. Buen proveche!! Enjoy your meal!

MUY CALIENTE PINEAPPLE VINAGRE (VINEGAR)

Muy Caliente Pineapple Vinagre (Vinegar) image

Finally! A use for the rind of those expensive fresh pineapples! From Daisy Cooks - "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 still live a full and happy life. But once you taste it, you'll be lost without it."

Provided by SusieQusie

Categories Pineapple

Time 50m

Yield 1 quart

Number Of Ingredients 8

Ingredients

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

Steps:

Cut the tops off the pineapples and discard them.
With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible.
Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover them. Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes. Top off with water if necessary to keep the rinds submerged.
Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes.
Taste and add a little salt and/or a little vinegar, if you think it needs it.
You can use it as soon as it cools, but it will get better as it sits.

Nutrition Facts : Calories 1145.5, Fat 3.9, SaturatedFat 0.4, Sodium 1219.9, Carbohydrate 290.8, Fiber 33.1, Sugar 196.5, Protein 19.9

PINEAPPLE VINEGAR

Pineapple Vinegar image

Provided by Food Network

Yield about 3 cups

Number Of Ingredients 3

Ingredients

2 cups chopped fresh pineapple
Sugar, to taste, if necessary
3 cups rice wine vinegar, or mild white vinegar

Steps:

Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.
Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.
Strain through cheesecloth or a paper coffee filter and refrigerate.

SPICY PINEAPPLE VINEGAR - VINAGRE

Spicy Pineapple Vinegar - Vinagre image

Provided by Daisy Martinez

Time 1h40m

Yield 1 1/2 quarts

Number Of Ingredients 8

Ingredients

2 ripe pineapples
1/2 large Spanish onion, thinly sliced
1 tablespoon smashed fresh oregano leaves
1 teaspoon black peppercorns
20 garlic cloves, crushed
6 habanero peppers or chile peppers of choice, stems removed, peppers coarsely chopped
1 tablespoon cider vinegar, or as needed
1/2 teaspoon salt, or as needed

Steps:

Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.