Shrubs represent one slice in the enormous tradition of preserving food around the world. Originally intended to make fruit last through the winter, the process of soaking foreign gems in vinegar and sugar had an unintended side-benefit. The sweet, fruit flavored vinegar was perfect for mixing into cocktails and seltzer water! Try this one with rum, lime, and a splash of vermouth.
- 600 grams Pineapple
- 400 grams Palm Sugar
- 1/4 cup Black Peppercorns, toasted
- 2 cups White Wine Vinegar
- Mix pineapple and sugar in a large bowl and allow to macerate overnight.
- The following day, strain the liquid from the solids, you should have about 2 cups of syrup.
- Toast the peppercorns until dancing and popping in pan, then add them to your strained syrup.
- Add vinegar to the syrup, stir in a large jar, and allow to mellow in the fridge. IT will keep indefinitely.