Vinagre (Pique): Puerto Rican Vinegar Condiment

Finally!  A Use for Pineapple Peels

It seems like such a pity to throw away the pineapple skins.  Aside from rubbing the flesh side on your skin for a facial (recommended by the folks at Livestrong), you can make this awesome vinagre.
Vinagre, also referred to as pique, in Puerto Rico is a standard condiment in most homes and at restaurants. The pineapple skins give off juice that ferments to make a fruit vinegar that is rich in the enzyme bromelian and vitamin C.   It is spicy hot and keeps getting hotter.  Leave it on your counter for at least a week before moving it to a cool pantry.  It will keep indefinitely in your refrigerator.
What do you do with this?  Flavor a salad dressing, sprinkle it over thinly sliced raw beef for a marinade before quickly stir frying (carne asada), spoon it onto rice or over eggs, on spoon some on roasted potatoes or fries, or dress your ham and plantain sandwich!
Everyone has their own family recipe.  Here’s one I developed from combining ideas I found here and there. Use this one or adapt it to make your own family vinagre recipe.
skins from one fresh pineapple (just the sides)
1/2 large yellow onion, sliced thin
1/2 inch piece of fresh ginger, sliced thin
20 cloves of garlic, leave whole, but smush slightly with the side of your knife
1/2 C sliced sweet peppers (bells or mini peppers)
6-10 chiles, such as habanero and jalapeno, sliced however you like
1 t black peppercorns
1/2 t kosher salt
1/4 C apple cider vinegar (raw is best)
3 sprigs of oregano
Put pineapple skins into a pot with enough water to cover (about 10 cups).  Boil until skins are tender, about 30 minutes.
Put all the other ingredients into a very large glass container or evenly divide among several quart jars.
Strain the pineapple water/juice into the jars.
Leave on countertop for about a week before moving to cool place for storing.
It is better the longer it sets.  Many people wait an entire month before using it, but it may be spicy enough after 2 weeks.  Enjoy.

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