Vinegar

Vinegar is versatile. Not only for salad dressings and marinades, but for folks like me who don’t like to drink buttermilk, but occasionally need it for biscuits or cornbread, a teaspoon of vinegar in a cup of regular milk will make buttermilk for cooking.

There are different vinegars with distinct flavors: white vinegar (mostly good for cleaning), apple cider vinegar, white or red wine vinegar, malt vinegar, balsamic vinegar. Any of these can make a great oil & vinegar salad dressing easily. As a guide, use 3 parts oil to 1 part vinegar (to make about a cup, use 3/4 cup olive oil and 1/4 cup vinegar). Add a few tablespoons diced onion or garlic, or basil, oregano or whatever herbs you like, and a little salt and pepper. If you use fresh herbs, it generally keeps for only a week or so in the fridge.

Another easy thing is Balsamic Strawberries (since strawberries are in season right now).

1 quart fresh strawberries
3 T. sugar
2 1/2 T. balsamic vinegar

Stem and halve strawberries, then add the sugar and vinegar.
Refrigerate for at least one hour, or up to 4 hours, before serving.
Add to salad or on top of ice cream.

And one more vinegar thing: I can’t stop before mentioning that malt vinegar is amazingly good on fresh cut homemade freshly cooked french fries.

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