Pineapple Vinegar

• 3 Pineapples
• A Quart of Pure Cider Vinegar
• Sugar in the Proportion of Two-thirds of a</

Cover the pineapples, which you will have nicely sliced, with pure Cider Vinegar, and let them stand for three or four days. Then mash them through a cloth, straining as long as the juice runs clear. To every quart of juice allow one and two-thirds pounds of fine white sugar. Then boil all together for about ten minutes, and skim very carefully, until no scum rises upon the surface. Then take t