How To Make Abue Queta's (Grandma's) Raw Pineapple Vinegar
Prep time: 
Total time: 
  • ½ pineapple
  • 4 cups water
  • 1 cup brown sugar
  • 2 whole cloves
  1. Cut up the pineapple into big chunks and leave the skins on.
  2. Mix the the brown sugar in 4 cups of water until sugar dissolves.
  3. Add the pineapple and the sugar water to a glass jar.
  4. Add in the cloves.
  5. Cover with a cloth and secure with a rubber band.
  6. Store in a cool, dark place (away from direct sunlight) for 3-4 weeks.
  7. Stir the pineapple every few days to aerate it and prevent mold from growing on the surface.
  8. If mold forms on the surface, scoop it out. Don't worry, the vinegar is still good.
  9. 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.
  10. Store in a glass container or bottle in your pantry for several months to a year.
Recipe by Fermented Food Lab at