Pineapple Vinegar
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Essential to many Mexican stews, adobos, slow-cooked guisados and marinades, you'll find uses for our Pineapple Vinegar everyday in your kitchen.
Selected for KCRW's Good Food’s 2022 Pantry Favorites
This mild vinegar adds a traditional kick to classic Mexican food but vinaigrette, beans, and even cocktails will benefit from this naturally fermented treat.
With so many modern vinegars being nothing more than white wine or apple cider vinegar with flavorings added, it's a relief to find a vinegar fermented naturally from fruit, the old fashioned way.
"Rancho Gordo’s tangy Pineapple Vinegar gets its tropical undertones the old-fashioned way, from fresh fruit juice fermented with brown sugar. Smooth and mildly acidic, the condiment can be used to tenderize meats, brighten stews and beans, and kick up simple green salads." -Modern Farmer magazine
16 FL OZ (473ml)
Not available for shipping to Canada.
Cooking Suggestions
Country of origin
USA
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Ivan Marquez
executive pastry chef, Broken Spanish
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Verified Customer Reviews
Delicious!
This is such a lovely vinegar, I am so pleased to have bought a bottle. I used it first on a batch of curtido where I might normally use apple cider vinegar or even white vinegar. I may never go back. Try it yourself and see!
Review on 04/08/2020
Watermelon salad
I used this pineapple vinegar to make a simple dressing with olive oil and lime juice for a watermelon cucumber feta salad and it was perfect. So refreshing on a super hot day.
Review on 16/08/2020
Outstanding
I made a simple salad and dressed it with pineapple vinegar and a teaspoon of olive oil. Just delicious.
Review on 18/09/2020
A true sipping vinegar
What's to say? Pour a shot glass. Sit on patio. Sip. If you didn't know about vinegar tasty enough to drink straight, now you do, and this is one of them. It is also very good for getting a body's pH which has become too acidic back on track, same as lemon juice. And speaking of, mix it like lemonade with sugar, water and ice for a sparkling drink.
Review on 12/06/2015
Canning salsa
Was making Salsa to can when I realised I was out of plain white vinegar. Looked at the Pineapple vinegar I had in cupboard & acidity was high enough for safe canning 5%. So I used your wonderful Pineapple vinegar to finish off my fire roasted salsa. Turn out unbelievable & I will be using it whenever I can salsa. Thanks for the great product.
Review on 20/07/2017
