Pineapple Scrap Vinegar

May 5, 2020
Pineapple scrap vinegar

This pineapple scrap vinegar was what I like to call “a happy accident”. I was attempting to make tepache (a well-loved treat around my house). It sat on my counter for too long and began to turn to vinegar, so I just allowed it to finish the process. It turned out to be a delicious tropical vinegar with some therapeutic advantages due to an enzyme called bromelain.

What is Bromelain?

Bromelain is an enzyme present in the stem and fruit of the pineapple. Bromelain can be found in many supplements for digestion and allergies due to its ability to break down proteins and reduce inflammation.

The Benefits of Bromelain

Most of the benefits of bromelain are due to its powerful anti-inflammatory properties.

  • Anti-inflammatory
  • Relief from arthritis pain
  • Assists in the digestion and absorption of protein
  • Reduces nasal and airway swelling in allergies, upper respiratory infections, and asthma
  • Boosts the immune system
  • Anti-cancer

Bromelain can be found in many supplements used to treat the ailments listed above, but getting the enzyme right from the source is always better. Raw vinegar comes with its own list of health benefits, so you can imagine how great combining the two can be. Pineapple scrap vinegar can be easily implemented into your diet in a number of ways.

Ways to Use Pineapple Scrap Vinegar

If your’e wondering how to use your pineapple scrap vinegar, you’re in luck:

  • Add to your salad with some olive oil or make a vinegarette
  • Use as a marinade for meat (it makes a great tenderizer and adds tons of flavor)
  • Make a refreshing shrub cocktail with it
  • Take a shot of it before meals to help with digestion
  • Mix with water and use as a natural all-purpose cleaner

Get creative, and if you can come with some more ways to use it, I’d love to hear your ideas.

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Pineapple Scrap Vinegar

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A unique and delicious vinegar made from pineapple scraps.


  • Peel/rind of one pineapple
  • 2 Piloncillo cones or 1 1/2 C brown sugar
  • 1 Cinnamon stick
  • 3-4 Whole Cloves
  • 6-7 C Water (unchlorinated)
  • Some Mother of Vinegar (optional)



Combine the piloncillo or brown sugar with about 2 cups of the water in a non-metal pitcher, crock, 2-liter jar, or another container.


Add the whole pineapple rinds, cinnamon stick, and cloves.


Add the remaining water and stir.


Cover the top of the container with a clean dish towel or other cloth and secure with a rubber band.


Stir daily to add oxygen. After a few days, it will become fizzy and bubbly. After about a week, the bubbling will subside.


After the bubbling has stopped, remove the pineapple scraps, add the mother of vinegar if you are using some, cover, and store in a dark place for 6-8 weeks.


Stir once per week.


Once the vinegar has finished, transfer to a closed glass container and allow it to age until your preferred flavor and clarification are achieved.

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