If you've picked up a bottle of pineapple vinegar and wondered what to do with it, you're in the right place. Ours is a raw, unpasteurised pineapple cider vinegar made from Queen pineapples in Hluhluwe, KZN, and bottled with the living mother. It has a bright, fruity tang that's a little softer and sunnier than ordinary vinegar, and it's easy to use every day in the kitchen.
Here's how we use it at home, plus three simple recipes to get you started.
What is pineapple cider vinegar "with the mother"?
Pineapple cider vinegar is simply vinegar made from pineapple rather than apples. Because ours is raw and unpasteurised, it's bottled with the mother, the cloudy, natural strands that form as vinegar is made.
You may see some sediment settle at the bottom of the bottle, or a wispy mother floating inside. That's completely normal and nothing to worry about. Just shake well before use.
A few quick facts:
- Raw and unpasteurised, bottled with the living mother
- Made from Queen pineapples in Hluhluwe, KZN
- 5% acidity
- No added sulphites
Ways to use pineapple vinegar
The easiest rule of thumb: use it wherever a recipe calls for apple cider vinegar. After that, the options open up:
- Salad dressings. Whisk it with oil, a touch of honey and salt and you've got a dressing in a minute.
- Braai marinades. A splash of pineapple vinegar adds tang to steak, chicken, pork chops or sosaties.
- Quick pickles. Onions, cucumber, carrots, chillies – ready to eat in under an hour.
- Slaws. Toss it through shredded cabbage and carrot for a fresher, fruitier coleslaw.
- Deglazing. After searing meat, add a splash to the hot pan and scrape up the sticky bits to start a quick pan sauce.
Recipe 1: Pineapple vinaigrette
This is our everyday dressing. Makes about 150 ml.
You'll need:
- 3 tbsp pineapple cider vinegar
- 6 tbsp olive or sunflower oil
- 1 tsp honey
- 1 tsp Dijon or wholegrain mustard
- A pinch of salt and black pepper
Method: Put everything into a clean jar, close the lid and shake until it comes together. Taste and adjust the salt. Pour it over green salads, roast vegetables, or a simple tomato and avocado salad. Keep any leftovers in the fridge and give the jar a good shake before using again.
Recipe 2: Braai marinade for steak or chicken
Enough for about 1 kg of meat – perfect for a weekend braai.
You'll need:
- 60 ml (¼ cup) pineapple cider vinegar
- 60 ml (¼ cup) oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar or honey
- 3 cloves garlic, crushed
- 1 tsp smoked paprika
- ½ tsp black pepper
Method: Mix everything together in a bowl, then pour it over your meat in a dish or sealable bag. Leave it in the fridge for 2 to 4 hours for chicken, or 1 to 2 hours for steak. Before it goes on the coals, wipe off the excess marinade so it doesn't flare up. Season with salt once it's cooked and rested.
Recipe 3: Quick pickled onions (or cucumber)
These disappear fast. Fills one medium jar.
You'll need:
- 2 medium red onions, thinly sliced (or 1 large cucumber, thinly sliced)
- 125 ml (½ cup) pineapple cider vinegar
- 125 ml (½ cup) warm water
- 1 tbsp sugar
- 1 tsp salt
- Optional: a few peppercorns, a sliced chilli or a sprig of dill
Method: Pack the sliced onion or cucumber into a clean jar. Stir the vinegar, warm water, sugar and salt together until dissolved, then pour it over so everything is covered. Leave for at least 30 minutes. Keep the jar in the fridge and enjoy within about a week. They're brilliant on boerewors rolls, burgers, tacos and salads.
Storing your vinegar
Pineapple cider vinegar keeps in a cool cupboard. Because it's raw and bottled with the mother, it's normal for sediment to settle over time, so remember to shake before use.
Where to get it
Our pineapple cider vinegar comes in a 500 ml bottle for R80. Grab a bottle, try one of these recipes this week, and let us know which one becomes your favourite.