We had so many pineapples that I started getting creative with what to do with them. Pineapple Vinegar is delicious and similar to Apple Cider Vinegar. I use in the Kona Coffee Barbeque Sauce and in salad dressings. Yummy!
The picture is of a pineapple first blooming. I was only use to seeing pineapple at a grocery store and didn't realize they were so beautiful!
4 cups water
1 cup brown sugar
2 whole cloves
Mix the brown sugar in the 4 cups of water until sugar dissolves. Cut the pineapple into big chunks – no need to peel and add to the sugar water in a large glass jar. Add cloves. Cover with a piece of cheese cloth and secure with a rubber band. Store in a cool, dark place for 3-4 weeks.
Stir the pineapple every few days to prevent mold from growing on the surface. If mold does form, scoop it out (don’t worry the vinegar is still good).
Taste the vinegar after 3 weeks. If it tastes sour and acidic like vinegar, strain out the pineapple chunks and bottle it. If not, ferment for another week. Repeat until it tastes like vinegar. Store in glass container in the fridge.