It wouldn’t be a Gartur Stitch Farm course without throwing in a little fermentation for you to do. But really, these next two recipes are sooooooooo worth it for such an easy and fun addition to your gift giving arsenal.
First up is Pineapple Vinegar. We add it to stir fries and salad dressings or substitute red chillies for the cloves for a fiery alternative to hot sauce.
1l of water
200g brown sugar
2 whole cloves
Cut up the pineapple into big chunks and leave the skins on.
Mix the the brown sugar in the water until sugar dissolves.
Add the pineapple and the sugar water to a glass jar.
Add in the cloves.
Cover with a cloth and secure with a rubber band.
Store in a cool, dark place (away from direct sunlight) for 3-4 weeks.
Stir the pineapple every few days to aerate it and prevent mold from growing on the surface.
If mold forms on the surface, 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, let it ferment for another week. Repeat until it tastes like vinegar.
Store in a glass container or bottle in your pantry for several months to a year.