Abue Queta’s (Grandma’s) Raw Pineapple Vinegar

Cut the pineapple into big chunks and leave the skin on. In a large bowl mix the brown sugar into the water until sugar dissolves. Add the pineapple and the sugar water into a glass jar. Add 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 up to two months.