Place the vinegar in a wide-mouth, nonreactive container. Add the vanilla beans and pods; mix well. Cover tightly and store at room temperature for at least 2 weeks before using.
2
Remove the beans and transfer to a dark, glass bottle with a tight-fitting lid. The vinegar will keep indefinitely if stored in a cool, dark place. Use as you would any other vinegar.
Comments: Use this delightful mixture when you want to soften the vinegar flavor in dressings or vinaigrettes. Or add a splash to soups, stews, pasta dishes, or recipes made with cream when a slightly acidic character is desired, or if you wish to brighten the flavors.
