Pineapple Vinegar from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cover the pineapples, which you will have nicely sliced, with pure Cider Vinegar, and let them stand for three or four days. Then mash them through a cloth, straining as long as the juice runs clea...
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Ingredients
- 3 Pineapples
- A Quart of Pure Cider Vinegar
- Sugar in the Proportion of Two-thirds of a Pound to a Quart of the Juice
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