The Queen of Beans: Vanilla Vinegar

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<em>Makes 1 pint</em>
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<p>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 ).</p>
<p>• 1 pint good-quality organic vinegar<br />
• 1 whole vanilla bean</p>
<p>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).</p>
<p>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.</p>
<p>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.</p>
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<em>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</em> Designing an Herb Garden <em>(Sterling Publishing, 2004).</em>
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Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/vanilla-the-queen-of-beans.aspx”>
<strong>The Queen of Beans: Vanilla Recipes</strong>
</a>.

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