* The peelings from half of a fresh, washed, pineapple
* Only the peelings are needed for this recipe
* 4 heaped tablespoons raw Sugar (Demerara, Muscovado, Jaggery etc)
* 1.5 Litres water

===Method===
* Mix the peelings, sugar and water together in a sterilised container and drape with a cheesecloth
* Leave in a sunny warm place to ferment. In the UK, a warm conservatory is excellent for this
* It should start fermenting after 3 days and become acidic
* It will begin cloudy but should clear and gradually turn a dark amber - this may take 3 weeks or more
* In a further 3 weeks, the ''mother or starter'' (a white disc of mould) should form - once this forms and is quite solid, the vinegar can be strained and bottled.
* The ''mother/starter'' can be placed in more water and sugar without the need for more pineapple to create more vinegar.
* It may be possible to freeze the ''mother'' for later use - watch this space to see if this worked for me!

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