Combine diced pineapple and raw honey in a large mixing bowl.
Muddle the pineapple and honey until well combined.
Transfer the muddled mixture to a large airtight glass container
Add sliced jalapeño and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the pineapple jalapeño shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain delicious for 2-4 months.
0 servings