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–+ servings
Pickled Pineapple Core and Turmeric Elixir

Pickled Pineapple Core and Turmeric Elixir

Author: Chef Olive
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Pineapple cores are steeped in apple cider vinegar with turmeric, cloves, and black pepper. Use the finished vinegar in dressings or dilute a tablespoon in water.
Servings 1 quart
Course Drinks

Ingredients

  • Pineapple cores cores of 2 small pineapples, sliced 1/8 inch
  • 1-2 Tbsp Turmeric powder
  • 6-9 Whole cloves
  • 2 tsp Freshly ground black pepper or more
  • Fresh turmeric optional, sliced
  • Fresh ginger optional, sliced
  • Apple cider vinegar about 1 quart, or enough to cover

Equipment

  • 1-quart jar
  • Knife
  • Cutting board
  • Measuring spoons

Method

  1. Add all the ingredients into a jar and cover with apple cider vinegar.
  2. Always keep the fruit completely submerged in the vinegar.
  3. Use as a vinegar for dressings, or 1 Tbsp in a glass of water in the morning.
  4. Ready in a couple of days.

Notes

If eaten directly, rinse your teeth with water after, because of the acid.

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