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Spicy Pineapple Vinegar - Vinagre Recipe

Spicy Pineapple Vinegar - Vinagre

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Average Rating:

Total Reviews: 23

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  • on April 07, 2012

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    This is so good. I know that I have left this in my fridge for at least 6 months and it was still good. Not sure if I would go over that but then again I only make 1/2 of it. I also made this with breaded turkey cutlets.

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  • on May 25, 2011

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    The recipe sounds wonderful. I too noticed that she kept this on the shelf in her pantry. In a huge dispenser. I would love to be able to keep this on the counter. Who has room in the fridge.
    So Daisy does this have to be kept in the fridge or can we keep in on the counter???

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  • on July 14, 2010

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    I love the vinagre and use it often. It gives a lovely twist to so many things; from salads to meats! Love, Love, Love, Daisy's show! Keep it coming!

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  • on May 17, 2010

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    This link says to keep at room temperature for one day and then store in the refrigerator. I am still unsure of how long it lasts in the fridge...

    http://www.cookstr.com/recipes/spicy-pineapple-vinegar

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  • on March 31, 2010

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    do you cut up the pineapple and cook it then put it in the jar? you didnt say in your recipe, please tell me what to do , I cant wait to make it.

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  • on February 10, 2010

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    I just made the Vinagre. Its fabulous! I had to substitute Jalapeno's -2 and Serano's -4 for the other peppers. Since this is all I had on hand. I also added a little bit more vinegar with a touch of sugar. WOW it bites back. I cant wait for a few weeks to try it. I know it won't last long in my house! Thank-You soooo much for the recipe and the technique!

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  • on February 05, 2010

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    1st...the questions in prior comments...we have always mixed raw garlic with vinegar. We discovered that we could control/eliminate the BLUE color by putting sliced/chopped raw vinegar in the microwave for 1-2 minutes (periodically shaking/stirring the garlic then mixing with the vinegar.

    2nd...what a surprise to have spice with the overtone of Pineapple. Delicious.

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  • on February 05, 2010

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    The blue garlic if safe its just what happens when you mix with onion and acid that reacts to sulfur changing the pigment. Also remember to cut the woody end of garlic to prevent botulism. Personally I would jar it using the jarring process then let it set for 2 weeks in the pantry. Store in refrigerator after opening like any other jarred item. But thats just to be extra safe. Grandmas have been doing it the other way for years so you choose.

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  • on February 04, 2010

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    My garlic always turns blue. Is that safe?

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  • on January 26, 2010

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    I made the vinagre and pork chops, it was delicious. The pork chops were extremly moist. The vinagre recipe is a little confusing (what to do with the flesh of the pineapple. I have used the vinagre in many of my standard recipes. It adds a great twist to my Spanish dishes and anything that needs heat. Try it with cucumber salad. WOW

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