How to Make Soap Savers out of Produce Bags

Scraps of soap in a mesh bag

A Vinegar Home “Double Duty” Tip Whenever I bring a mesh produce bag home from the grocery store, I gather up my half-used bars of soap and make a homemade “soap saver.” These little mesh bundles are great for hand washing and keep soap scraps from dissolving into a puddle.  You can make a soap […]

Ode to the Glass Peanut Butter Jar

Glass peanut butter jars filled with cooked chickpeas

Glass peanut butter jars are a bonus gift–not unlike the cotton sacks flour used to come in. These jars are sturdy and versatile, and most glass peanut butter jar lids are interchangeable, which is another reason to love them.   How can you make use of glass peanut butter jars? Glass peanut butter jars are […]

Slow Roasting Roma (Plum) Tomatoes

slices of roma tomatoes on cookie sheets in the oven

Roma tomatoes, a variety of plum tomatoes, are dense in flavor and best known for making sauces and pastes. When I have them in abundance, I love to slow roast them to concentrate their flavors even more and then freeze them so I can enjoy the taste of fresh tomatoes all winter long. These little […]

Freezing Bell Peppers

Slices of red, yellow, and green bell peppers on a baking sheet with frsty coating from being frozen

Take a few minutes to freeze fresh bell peppers at the end of summer, and you will thank yourself all winter long. Use your frozen bell pepper stash in soups, curries, pasta dishes; you name it. If you’re cooking something that calls for sautéed onions and peppers, just pull out the quantity you need, dice […]

Storing Fresh Rosemary

Baggie containing a rolled towel with a sprig of rosemary peeking out

I love getting fresh herbs in my CSA. They’re always bigger and more impressive than the herbs I grow and, because they’re freshly cut, they inspire me to use them up quickly. Depending on how hot the weather is, most soft-leafed herbs can do fine in a cup of water sitting out on the counter […]

Prepping & Storing Carrot Tops

Bundle of carrots on a wood background

When you are lucky enough to get freshly harvested carrots, with carrot tops still attached, use the greens as you would fresh parsley.  As soon as you get them, cut away the tops, give them a rinse and shake them out or spin them in a colander. Loosely wrap them in a clean dish towel […]

Top 5 Things to Keep in Your Freezer

Overhead shot of bags and containers in a freezer drawer

If I had to choose between owning a dishwasher or a freezer, I’d definitely choose a freezer. It helps us be more resourceful, minimize food waste and enjoy seasonal foods year-round  — what Vinegar Home is all about!  I’ll write another post at some point with tips for organizing your freezer, but the most important […]

Prepping & Storing Root Vegetables

An overhead photo of a plate with four sections. Each section has slices of root vegetables cut into wedges

Pictured above from left to right: daikon radish, purple mu radish, kohlrabi, and rainbow carrots.   Have a makeshift root cellar? Root vegetables do fine in the refrigerator, but an overcrowded produce drawer can feel overwhelming. A cool basement in the late fall and winter can be a useful place to store excess root vegetables. […]

Prepping & Storing Kale (and other greens)

Bunch of kale

In preparation for writing this post, I Googled kale to find out where it fell in the list of top nutrient-packed vegetables and found a lot of different lists. So I’ll let you do your own searches. I did, however, find the following quote: “Of all the healthy leafy greens, kale is king.” That works […]

Simple Quick-Pickled Beets

A small white bowl containing slices of pickled beets on a plate with a quesadilla

This is a mild, slightly sweet quick-pickle and works well as a side dish or you can toss them into salads or sandwiches. Pictured above they are served with kale, cheese and black bean quesadillas.  Big Picture Many quick-pickle recipes do not require cooking first, but this one does. You’ll boil the beets and mix […]