Mother Earth Living

The Queen of Beans: Vanilla Vinegar

By Susan Belsinger
April/May 2005
Add to My MSN


Content Tools

Related Content

The Queen of Beans: Homemade Vanilla Bean Extract

Most pure vanilla extract is about 35 percent alcohol. It’s easy to make your own version, although ...

Rick’s Rum-Infused Vanilla Dessert

This dessert extract calls for clear Jamaican rum, berries and dried vanilla beans.

Cooking with Vanilla: Thunder of Zeus

This is our adaptation of a recipe that first appeared in Herbally Yours, a cookbook published by th...

Chickpea Crunchers: Roasted Chickpeas

Feed your family a healthy snack alternative—roasted chickpeas!

Makes 1 pint

Once you have this on hand you will begin to use it in many dishes and you will wonder why you never had it before. I use organic apple cider, umeboshi plum, rice wine or white wine vinegar, which are naturally made and good-tasting. Do not make this with distilled vinegar (often inferior substitutes made from synthetic ethanol). Use vanilla-flavored vinegar in small amounts in vinaigrettes, dressings, fruit and vegetable salads and sauces. I particularly love what it does to Waldorf salad (see recipe at right ).

• 1 pint good-quality organic vinegar
• 1 whole vanilla bean

1. Cut vanilla bean in half crosswise and lengthwise. Put pieces into a clean, 1 pint bottle (I save used vinegar or soy sauce bottles for this purpose).

2. Using a funnel, pour vinegar into the bottle. Cap and shake for a minute or two. Label and date bottle. Shake twice a day for a week or two. You can use it after a week, but it is best after 3 or 4 weeks.

3. The longer it sits, the better the flavor. As you use the vinegar, top what’s in the bottle off with a little more vinegar.



Susan Belsinger is a culinary herbalist and author of several cooking and gardening books. Her most recent contribution to the Brooklyn Botanic Garden’s All-Region Guide is now available in Designing an Herb Garden (Sterling Publishing, 2004).

Click here for the original article,  The Queen of Beans: Vanilla Recipes .







Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.