Pineapple Cardamom Infused Apple Cider Vinegar


Infusing vinegar with fruit and spices allows for adding a little variety to meals and recipes. I like to experiment with a variety of flavors to play with the versatility of vinegars. Feel free to use these basic recipes to inspire your own experimentation. 










Pineapple Cardamom Infused Apple Cider Vinegar


1 cup pineapple chunks
8 cardamom pods
2 cups apple cider vinegar







Place pineapple and cardamom pods in a jar.




Add apple cider vinegar. 







Place in a dark place to allow to infuse.* 





Let marinate for a month to fully infuse flavor.





Strain mixture to separate pineapple and cardamom from the vinegar. 


Pour into a bottle and label.


Refrigerate if desired.**



*In particularly warm climates or during particularly warm times of the year, infused vinegars can be allowed to infuse in the refrigerator, if desired.

** I like to store vinegar (infused or not) in the refrigerator because I like it cold, so I haven't tried not refrigerating it.


Note: I use organic ingredients whenever possible.



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To learn more about me and my work, please visit, www.tlcooper.com.




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