Pineapple Vinagre, The Tutorial

One of my most requested recipes, and certainly one of the most indipensible is that of my Mami’s Pineapple Vinagre. There is never a time when it is missing from my refrigerator, and no dish that doesn’t benefit from a sprinkle of this miracle ingredient. Whether it be a bowl of soup, a pot of beans, roasted chicken, a plate of arroz con guandules, or even scrambled eggs, vinagre will give your food a sparkle that willl set your taste buds a-singing (I should set up a space for testimonials!). The ingredients


2 ripe pineapples

½ large Spanish onion, sliced thin (optional)

1 tablespoon smashed fresh oregano leaves

1 teaspoon black peppercorns

20 garlic cloves, crushed

6 Habanero peppers or chili pepper of your choice, stems cut off, peppers coarsely chopped

1 tablespoon cider vinegar, or as needed

½ teaspoon salt, or as needed

1 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.

2 Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and 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, 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.


9 Responses to “Pineapple Vinagre, The Tutorial”

  1. 1 chris July 22, 2008 at 5:18 pm

    Daisy- since you first turned me on to vinagre, there has not been more than a few days that I’ve been without. I am sorry to say that I have brought shame on our house and the houses of all my family by not making vinagre in more than a month. Thank you for the reminder- I will run not walk to the glamorous C town around the corner and get what I need to make a batch. I will do that now, I promise- I am grilling chicken tomorrow night and the thought of serving it vinagre-less makes me very sad indeed.

  2. 2 daisy July 24, 2008 at 3:46 pm

    All is forgiven, Chris! I think you qualify for absolution, lol! Enjoy your chicken, Darlin’!

  1. 1 Supermeow! » Blog Archive » Today’s lunch: tostones with mojito, Daisy Martinez-style Trackback on September 12, 2010 at 2:18 pm
  2. 2 verg recipes Trackback on September 12, 2014 at 3:31 pm
  3. 3 masticating juicer galway Trackback on September 29, 2014 at 2:45 pm
  4. 4 how to bowl underarm spin Trackback on September 30, 2014 at 2:38 pm
  5. 5 omega electric juicer Trackback on October 4, 2014 at 7:59 am
  6. 6 clash of clans gems apple Trackback on May 1, 2015 at 11:28 pm
  7. 7 great adventure history Trackback on July 31, 2015 at 5:00 pm
Comments are currently closed.

Order Now: Daisy’s Holiday Cooking from Barnes & Noble

Order Now: Daisy’s Holiday Cooking from Amazon

Daisy’s Twitter

Order Now! Daisy:Morning Noon and Night from Barnes & Noble

Daisy:Morning Noon and Night on Amazon

Daisy:Morning Noon and Night

Daisy Cooks on Amazon

Daisy Cooks!

Let’s Be Friends!

Flickr Photos


%d bloggers like this: