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Dessert

Pineapple Vinegar

A preserved pineapple product made by fermenting sliced pineapple in vinegar, sweetened with sugar, then boiled and bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and vinegar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 411 recipes. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓

Pineapple Vinegar

Ingredients

Directions

Prepare the juice

  1. Cover sliced pineapple with vinegar and let it stand for 3 to 4 days.

  2. Mash the mixture and strain it through a cloth.

Cook and bottle

  1. Add 5 pounds of sugar to 3 quarts of the juice.

  2. Boil for 10 minutes.

  3. Skim the mixture well.

  4. Let it cool before bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together411 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sliced pineapple
Supplies the fruit flavor and juice that the vinegar draws out during standing.
Vinegar
Extracts flavor from the pineapple and provides the sharp acidity of the finished syrup.
Sugar
Sweetens the mixture and thickens it into a syrup as it boils.

The step that matters

Skim the mixture well. Boiling sugar with fruit juice produces foam and fine solids that can cloud the syrup and spoil its texture. Removing them keeps the finished liquid clear and stable.

Swap the pineapple

How well each one fits the dish's main ingredients (vinegar, sugar):

  1. Vanillafits about as well
  2. Strawberryfits about as well
  3. Pineapplethe original
  4. Apricotfits about as well

Fit is the average pairing score against vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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