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Many cultures have a long history of making fruit vinegars, including strawberry, blueberry, fig, persimmon and pear. Pineapple is one of the most common vinegars in both Mexico and Central America, as well as in Southeast Asia. This recipe is easily scalable: just double or triple the ingredients. You can also make vinegar with just fruit scraps (peels and cores), but know that the flavor will be different if you’re not using the flesh.

Tip: You can make this recipe with many other flavoring agents as well; I’ve used both spruce tips and cantaloupe skins. Use the same proportions: 1/3 cup sugar to 4 cups of your product, and water to cover. If your fermentation doesn’t start after 3 days, add champagne yeast.

Reprinted with permission from Vinegar Revival