Hello Faith,

I blend up about half a pineapple, in one of those jars with rubber rings and clamps.
Add ACV to fill. I use some of the core, and mostly the flesh. If I wasn't so concerned about pesticides, I'd use the skin -- which I hate to throw out!!

In mexico that's how they make it, I've heard.

I can't find any documentation on the actual nutitional content, but I *believe*
that the enzymes survive. I feel really good drinking this in water, and my digestion has definitely improved, so...

I can't tell you why I puree the fruit. I just feel better about the whole thing, doing it that way. Also, the more, the better. You can always add more ACV after you strain out the pulp. I shake it every day, and re-bottle it a few weeks later.

The longer it steeps, the more mellow and delicious it is. At least to me.
It's even better enjoyed in a wine glass, and I think it will be my new favorite summer spritzer.




here's a couple of recipes I came across, never tried them though.



Mexico grows incredible amounts of pineapple, so it is readily available for making vinegar stock. Pineapple vinegar is used frequently in Mexican cooking, but, to my knowledge, it is not available in the United States. A good substitute is apple cider vinegar. You might experiment with making your own pineapple vinegar by combining 1 cup fresh pineapple puree, a pinch of ground allspice and 6 cups apple cider vinegar. Let steep 2-6 weeks. Strain into a clean glass jar with a nonmetallic lid and store at room temperature.
This makes about 6 cups.


Or you could try:


Blood builder vinegar
Follow basic instructions using
fresh or dried burdock root
fresh or dried dandelion root
fresh of dried yellowdock root
Lemongrass fresh or dried
rose hips cut

Take 1-2 teaspoons a day

I would probaly take more than that. 1 Tb. tossed in wilted greens makes their nutrients more available.