Pineapple Vinegar is vinegar with a light pineapple flavour which is used in Latin American and Asian cuisines. It is made from the peelings from pineapples that would otherwise be discarded, in preparing them to be canned pineapple. The pineapples need to have been washed before peeling. No leaves or stems are used. Sugar, yeast and water added to the peelings. The mixture is allowed to ferment for 8 days, covered, at room temperature. The vinegar will come to about 4% acid after 8 days; higher if left longer. It is then filtered.