Pineappleweed Infused Vinegar
Pineapple weed vinegar is an easy to make DIY wild foraged herbal vinegar with a delightful pineapple flavor.
Ingredients
for a 1-cup jar (240 ml)
- 1/3 cup 17 g pineapple weed flowers
- 2/3 cup 160 ml apple cider vinegar (raw or pasteurized), see note*
- 2 1/2 tablespoons 37 ml maple syrup
- 1 1/2 teaspoons 7.5 g salt
Instructions
- Rinse the flowers briefly under cold running water, then place them in a jar, bottle, or similar glass container.
- Mix the vinegar, maple syrup, and salt together.
- Pour the seasoned vinegar over the flowers.
- Fill the container as much as possible, minimizing the amount of oxygen.
- Cap tightly and allow to stand 2 to 3 weeks in a cool, dark place.
- Strain the vinegar and discard the flowers.
- Transfer the vinegar into a clean bottle or glass container.
- Seal tightly and store in the refrigerator or a cool, dark place (below 65°F/18°C).
- Shelf life for optimum flavors is around 6 months, or up to a year in perfect storage conditions.
Notes
*A good quality organic and unpasteurized vinegar will work nicely. I usually use my own homemade Apple Scraps Vinegar or Mugwort Beer Vinegar. Based on the recipe, this is more like a seasoned vinegar— you can skip the maple syrup and salt if you want.