Go Back
Pineapple Vinegar from Scraps Recipe

Pineapple Vinegar from Scraps

Transform pineapple peels and cores into a tangy, probiotic-rich vinegar. This zero-waste recipe leverages natural fermentation to create a versatile condiment for dressings, marinades, and sauces while reducing kitchen waste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Fermentation Time 63 days
Total Time 63 days 10 minutes
Servings: 4 Cups
Course: Condiment, Dressing, Vinegar
Cuisine: fusion, Mexican, Sustainable Cooking
Calories: 15
Ingredients Method Notes

Ingredients
  

  • Organic pineapple rinds and core from 1 whole pineapple
  • 255 g organic cane sugar
  • Non-chlorinated water
  • ½ cup raw vinegar with the mother starter culture
  • Essential Equipment:
  • 1- gallon glass jar
  • Breathable cloth cover
  • Rubber band
  • Large spoon

Method
 

  1. Wash pineapple rinds thoroughly and chop into 1-inch chunks.
  2. Add pineapple scraps and sugar into the glass jar.
  3. Fill the jar with non-chlorinated water, fully covering the scraps.
  4. Add raw vinegar with the mother as a starter. Stir until sugar dissolves.
  5. Cover the jar with a breathable cloth secured with a rubber band.
  6. Stir daily for 3 weeks, keeping the jar at room temperature in a dark place.
  7. After 3 weeks, strain out pineapple pieces and continue secondary fermentation for 6 weeks. A vinegar mother will form on the surface.
  8. Monitor for mold—discard the batch if any appears.
  9. Transfer finished vinegar to a sealed bottle for storage at room temperature.

Notes

Use organic pineapple to avoid pesticides that could inhibit fermentation. Keep the jar in a dark, room-temperature area to support natural fermentation. Save the vinegar mother for future batches. Ideal for salad dressings, marinades, or as a tangy addition to sauces. Stir daily during initial fermentation to prevent mold and promote even fermentation. Finished vinegar should have a clear, vibrant color and pleasant sour aroma.