Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
You're reading one of recipes available free. Full library with Gastronome.
Put ginger and mint leaves in a clean widemouthed 1-qt. canning jar. Bruise them with a wooden potato masher or pestle (if you have one; or use a wooden spoon) until very fragrant. Add pineapple and enough vinegar to cover. Close jar tightly and shake vigorously for 10 seconds. "This gently macerates the fruit, releasing the flavors into the vinegar," says Karlin. Push pineapple, mint, and ginger down so they're completely covered by vinegar and it can draw out their flavor. (It's also important to keep the fruit completely submerged to prevent undesirable bacteria or mold from growing on it.) Replace lid with a piece of cheesecloth (so air can get in and help start fermentation) and securely attach with a rubber band or the jar ring. Leave at room temperature about 12 hours. Discard cheesecloth. Replace lid and ring, secure tightly, and repeat the shaking daily for 3 days, keeping at room temperature. "I usually stick a Post-it on the jar that allows me to keep track of where I am in the process," says Karlin. Pour mixture into a wide strainer set over a bowl. Discard mint, then return solids and liquid to jar. Shake well each day for 4 more days at room temperature. "There's not much of a visual indicator, but it will be done after 7 days total," Karlin assures. Strain out solids over a bowl and set aside for Pineapple Salsa, or another use. Return liquid to jar, using a funnel. Add lime juice and sugar, cover, and shake until dissolved, about 2 minutes. Add the mint sprig. Chill 7 days for flavors to meld, giving the bottle a good shake every day to be sure sugar is dissolved. Discard mint. Use, or chill up to 4 months (shake before using). The shrub will get more syrupy with time. *Find raw, unfiltered cider vinegar at many grocery stores and natural-foods stores, and raw coconut vinegar at natural-foods stores (see a store locator at coconutsecret.com). Karlin likes Trader Joe's raw organic evaporated cane juice sugar. Make ahead: Up to 4 months, chilled. *To m