Vinagre de Piña (Spicy Pineapple Vinegar)
Rinds from 2 ripe pineapples
1/2 large Spanish onion
1 Tbs fresh oregano leaves
1 tsp black peppercorns
6 - 8 garlic cloves
1 - 2 Jalapeño peppers
1 Tbs cider vinegar
1/2 tsp salt
Place the pineapple rinds (not tops) in a pot large enough to hold them comfortably and cover with water. Cover pot and bring to a boil. Boil until the pineapple rind is very tender, about 30 minutes.
Slice the onion thinly. Peel and crush the garlic cloves. Remove stems, seeds and ribs from the jalapeño peppers and coarsely chop (wear gloves). Crush the oregano leaves and place all vegetables, vinegar and salt in a quart-size jar with a tight-fitting lid.
Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes. Taste and adjust with salt and/or cider vinegar to taste. Let cool, keep refrigerated after cooling. May be used immediately but is better as it ages.
1/2 large Spanish onion
1 Tbs fresh oregano leaves
1 tsp black peppercorns
6 - 8 garlic cloves
1 - 2 Jalapeño peppers
1 Tbs cider vinegar
1/2 tsp salt
Place the pineapple rinds (not tops) in a pot large enough to hold them comfortably and cover with water. Cover pot and bring to a boil. Boil until the pineapple rind is very tender, about 30 minutes.
Slice the onion thinly. Peel and crush the garlic cloves. Remove stems, seeds and ribs from the jalapeño peppers and coarsely chop (wear gloves). Crush the oregano leaves and place all vegetables, vinegar and salt in a quart-size jar with a tight-fitting lid.
Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes. Taste and adjust with salt and/or cider vinegar to taste. Let cool, keep refrigerated after cooling. May be used immediately but is better as it ages.
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