Pineapple vinegar is very nutritious and low in calories, making it suitable for diabetics, as it increases insulin sensitivity and helps regulate blood glucose levels. Learn how to make homemade pineapple vinegar with our simple recipe.
Use a perfectly washed and disinfected pineapple. Remove the skin and set it aside. Then separate the core of the pineapple, as you will only need that part; you can eat the rest. Set aside.
Pour the core and peel of the pineapple into a clean glass jar, add the granulated piloncillo and water, and stir to combine the ingredients. Cover the jar with a cotton cloth and store it away from direct sunlight, at a temperature between 15 to 26 °C.
After the first three days, open the mixture and stir; don’t worry if the preparation looks very cloudy, as the sediments will settle to the bottom over the days. Once you open the mixture, you should stir it every day for 3 weeks, and you can feed it with a tablespoon of piloncillo to speed up the process. Gradually, you will notice the vinegar smell, and when it reaches the characteristic vinegar scent, it will be ready. You can also taste it until you reach the desired flavor.
Filter the liquid through several layers of thin cloth or coffee filters. This way, you will remove impurities and obtain the mother liquid; when this liquid runs low, feed it with more pineapple and more piloncillo to get more vinegar.
If you wish, you can pasteurize the vinegar. To do this, heat the vinegar before pouring it into a sterilized container or place it in a bottle and then heat it in a water bath. In both cases, it must reach a temperature between 60 and 70 °C. Afterward, let it cool and store it at room temperature, away from direct sunlight. Enjoy it for making dressings or pickles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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