A lot of Mexican recipes call for a light, fruity vinegar and commercially here in the states, about our only option is rice vinegar. It works in a pinch but I've been thinking about trying a batch of pineapple vinegar for years. I just have never been able to get it together, until recently.

It couldn't be easier. You cut up a pineapple into 1 inch rings, add water and a spoonful or so of piloncillo or brown sugar. and wait a week or so after leaving the brew in a somewhat warm spot. Daniel Hoyer in his book, Culinary Mexico, suggests speeding up the process by adding a cup of unpasteurized apple cider vinegar. I'm only on Day Two but already I can tell this is going to be a regular thing around my house.