Some like it spicy. Some like it not. Get the best of both flavor worlds with a DIY pineapple-infused, cumin and red pepper-spiced vinegar. Make a statement and use this vinegar in our Grilled Jalapeño and Pineapple Relish.
- 1 Mix all ingredients in 1-quart saucepan. Bring to simmer on medium heat, stirring occasionally to dissolve sugar. Let stand to cool slightly.
- 2 Ladle into clean 1 pint-size canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
- 3 Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.
NUTRITION INFORMATION(per Serving)
Go To Meal Planner