When we had our barbecue, I got some fresh pineapple for munching, roasting, and salsa. Have you ever roasted pineapple over open flame? It's a lot healthier than roasting marshmallows! There were a lot of scraps leftover - and you can use them before they go in the compost!
If you haven't read Nourishing Traditions (where this recipe comes from) then this may seem like a foreign concept, and what do you do with pineapple vinegar anyway? Anywhere else you would use vinegar - but could use a pineapple zing!
Stuff the core, skin, and other pineapple trash into a quart sized mason jar. The scraps from one pineapple will easily fill two jars. Add a tablespoon of whey, 1 tsp dried oregano, and 1/8 tsp red pepper flakes to each jar. Fill the jar with filtered water and make sure everything is submerged, while still leaving an inch or more of air-space in the top of the jar. Seal tightly, and leave on the counter at room temp for 3 days.
When finished fermenting (there should be a nice "pop" and a vinegar smell when you open it.) Strain and throw the scraps in the compost, and store the vinegar in the fridge!
This recipe is linked to the 6th edition of Simple Lives Thursday.