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    You are in: Home / Recipes / Vanilla Vinegar Recipe
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    Vanilla Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    672 hrs

    0 mins

    672 hrs

    Chef #208121's Note:

    Herb Companion May 2005. This should be a no brainer but if you are like me and just hit the wrong key and sent this back a page and had to retype it.. Enjoy with grilled fruit and in dressings and sauces.

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    Units: US | Metric

    • 1 vanilla bean, cut into four pieces
    • 1 pint rice wine vinegar


    1. 1
      Note: you can use other vinegars in place of the rice wine and if using rice wine, make it a good one.
    2. 2
      Clean and sterilize one pint sized glass jar with a fitting lid.
    3. 3
      Split open one vanilla bean length wise and then cut these lengths in half, resulting in four pieces.
    4. 4
      Put the pieces in the bottle. 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.

    Ratings & Reviews:


    Nutritional Facts for Vanilla Vinegar

    Serving Size: 1 (0 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    vanilla beans

    rice wine vinegar

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