Making fermented vinegar from fruit scraps is a great way to save money and bring more flavor into your kitchen. Try marinating meat or seafood in a little of the finished vinegar, Use it in salad dressings. If you haven't tried drinking vinegar yet, this might be the recipe to start.
Washed and dried skin and core of 1 pineapple-(compost the botom and top)
4 cups water
1 cup brown sugar
3 whole cloves
2 quart glass jar
Dissolve sugar in the water in a saucepan on the stove. Remove from stove and let it cool. Place pineapple in a large heatproof glass jar. Cover the pineapple with sugar water and place in a cool, dark place to ferment for 2-4 weeks. Cover with loose towel and check to see if its bubbling. When the taste is pleasantly sharp strain and bottle. Enjoy!
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.