Pineapple vinegar, vinagre de piña, is delicious and super-acidic. Many Mexican recipes call for pineapple vinegar, although it can be used in place of any kind of vinegar. Since this uses only the skin of the pineapple, we are eating the pineapple flesh. This recipe was inspired by a recipe in The Cuisines of Mexico, by Diana Kennedy. 

Yield: 2 cups/500 milliliters 

2 Tbsp sugar
Peel of 1 pineapple (organic, because the skin is used; overripe fruits are fine) 

Combine the sugar with 2 cups/500 milliliters of water in a jar or bowl. Stir to dissolve. Coarsely chop and add the pineapple peel. Use a small plate to weigh down the pineapple and keep it submerged. Cover with a cloth to keep flies out. 

Ferment at room temperature. Stir daily while the pineapple peels are in it. Strain out the pineapple peels and discard after about one week when the liquid is darkening. 

Ferment the liquid for an additional two to three weeks, stirring or agitating periodically. Bottle and enjoy. 

From Sandor Katz’s book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green Publishing, 2016).

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