Betsy’s No Garlic Pineapple Vinegar

By Betsy Vail 09/14/2025

There are some secret ingredients that make someone’s cooking noticeably better. You don’t know why their food is better, but it’s definitely better! This is that secret ingredient – pineapple vinegar.

This is also a great way to use the scrap bits of pineapple to make a delicious, probiotic-rich vinegar while also reducing waste by using the bits that would have otherwise been thrown away.

Ingredients:

• Pineapple scraps from 1 ripe pineapple (preferably organic)
• ¼ c organic cane sugar
• Filtered water (dechlorinated, bottled, or distilled water)
• Pineapple vinegar mother (if available. See the Note in Direction #7 below.)
• ½ gallon sized glass jar
• Coffee filters (a clean cheese cloth, dish towel, or square of fabric would work too)
• Rubber band

Directions:

1. Use RIPE pineapple scraps in this recipe. You can determine if the pineapple is ripe by smelling the base. A ripe pineapple will smell sweet.
2. Remove the pineapple crown (leaves), then wash the pineapple with warm, soapy water. Be sure to rinse it thoroughly.
3. Cut the pineapple scraps into chunks and boil them in water for 5 minutes. This will help kill any mold and reduce the growth of kahm yeast. Note: If mold grows (colored, fuzzy growth) during fermentation, discard the batch and start over. If kahm yeast grows (white web-like film), remove it with a spoon and continue fermentation.
4. Add the sugar into the bottom of the jar with about a cup of water. Stir the mixture to dissolve the sugar. 
5. Add the cooked pineapple chunks (drained) to the jar and cover the lid with a coffee filter. Allow the pineapple to cool thoroughly.
6. Once the pineapple is completely cool, add filtered, dechlorinated water to the jar until the water reaches the shoulder of the jar (not completely full). This will allow room in the jar for the fermentation to bubble up. Note: Chlorine interferes with the fermentation process, so that’s why it’s necessary for that to be removed from the water.
7. Add the mother culture to the jar (if available). Since the pineapple was boiled, it is necessary to use a mother culture to help kickstart the fermentation process. Note: If you do not have a vinegar mother culture, do not boil the pineapple because microbes are needed for fermentation.
8. Stir the mixture. I use the long handle of a wooden spoon to stir.
9. Place a coffee filter over the lid and secure it with a rubber band.
10. Put the jar into a bowl just in case the liquid bubbles up and overflows during the fermentation process.
11. Stir the mixture twice a day and allow it to ferment at room temperature for 30 days.
12. You should notice the mixture bubble by the end of the first week. Pineapple vinegar is made with a two-part fermentation process. First, yeast consumes sugars within the fruit to produce alcohol in an aerobic (with the acetobacter bacteria in the air) alcoholic fermentation process. Second, acetic acid bacteria consume the alcohol from step one and convert it into acetic acid. Once all the alcohol is metabolized by bacteria and converted into acetic acid, you have vinegar. Use pH test strips to determine when the fermentation is complete. When fermentation is complete the pH should be between 3 - 4. I use the Hydrion brand pH strips, but other brands work too. Just be sure your brand is in the low range of the pH scale. Note: Use a spoon to remove a small sample of vinegar for pH testing so the batch in the jar is not contaminated with the chemicals from the pH strips.
13. After 30 days of fermentation, strain out all the pineapple pieces using a fine mesh strainer over a bowl. Line the strainer with damp cheese cloth or a clean, dampened dish towel before straining the vinegar through it. Once the liquid has passed through, be sure to squeeze the remaining liquid from the pulp caught in the cloth. Note: dampening the cloth prevents the cloth from absorbing your vinegar, so more of the vinegar passes through. Also, it may be best to dampen the cloth using dechlorinated water.
14. Decant the vinegar into a bottle (or bottles) using a funnel, and seal it with an airtight lid. Because vinegar is acidic, it is shelf stable and can be stored indefinitely (in theory) at room temperature in your pantry. Since homemade products are less predictable than store-bought products, try to use your vinegar within a year.
15. The vinegar mother is in the vinegar, is rich in probiotics, and will settle on the bottom. You can keep this to start your next batch of vinegar!

Creative Considerations:

Use pineapple vinegar for:

• Sauces
• Marinades
• Salad dressings
• Mixed drinks
• Spritz on your BBQ and smoked meats

It’s the secret ingredient that makes your food sing!

Pineapple starting to ferment after 1 week.

Bubbles after 1 week.

Real kitchen photo with an AI plumeria flower added.

Betsy’s No Garlic Cheesy Cauliflower Gratin

 By Betsy Vail 07/29/2025

Ingredients:

• 4 Tbs butter
• ¼ tsp rosemary
• ¼ c white flour
• 2 c milk
• 10.5 oz. goat cheese
• 3 Tbs onion powder
• salt and pepper to taste
• 2 lbs. cauliflower florets
• 1½ - 2 c gruyere cheese, grated
• Panko crumbs (for garnish)
• parsley (for garnish)
  
  

Directions:

1. Preheat an oven to 375°F. Butter a 9 x 13 inch baking dish.
2. In a saucepan over medium heat, melt the butter. Add the rosemary and cook, stirring occasionally, until fragrant, about 1 minute. Whisk in the flour and cook, whisking constantly, until golden, about 2 minutes. Slowly whisk in the milk, making sure each addition is fully incorporated before adding more. Add the goat cheese and cook, stirring frequently, until melted, about 2 minutes. Season to taste with onion powder, salt, and pepper.
3. Add the cauliflower to the saucepan, stirring to coat the florets with the cheese sauce. Transfer the mixture to the prepared baking dish and sprinkle a layer of grated cheese on top. Garnish with a sprinkle of Panko crumbs and parsley flakes. Bake until the top is kissed with gold and the cauliflower is tender, about 25 to 30 minutes.
4. Remove the gratin from the oven and serve hot.

Creative Considerations:

• Substitute cauliflower with broccoli, potato slices, or your favorite vegetable.
• Use the cheese sauce to make a salmon or other type of pot pie.
  
  

Betsy’s No Garlic Thousand Island Dressing

By Betsy Vail 10/09/2022

Ingredients:

• 1 c mayonnaise (I use Best Foods/Hellmann's Olive Oil Mayo)
• ¼ c Becca's No Garlic Ketchup (a commercial brand of garlic-free ketchup is ok too.)
• 1 tsp white vinegar (to taste)
• 4 tsp white granulated sugar
• 4 tsp sweet pickle relish (be sure your brand does not contain garlic)
• 2 tsp minced onion, dried
• ¼ tsp salt
• Pepper to taste
• Sweet paprika to taste

Directions:

1. Stir all the ingredients together in a medium sized bowl, then store in an air tight container overnight.
2. Stir before use and enjoy!

Creative considerations:

• Use as a cocktail dipping sauce for meats, vegetables, or chips.
• Use as a condiment for sandwiches, hamburgers, etc.
• Thin with milk and use as a salad dressing.
  
  

Betsy’s No Garlic Savory Smoked Turkey

By Betsy and Chuck Vail 04/20/2025

When smoking a turkey, it’s important to note that big isn’t better. It’s best to use a bird that is about 12-15 lbs. If the bird is larger than that, then it may not reach temperature and cook completely inside. If you’re planning a party, it’s better to use multiple 12-15 lb. birds rather than larger birds. 

Ingredients:

Butter boobs:

• 2 sticks of butter, softened (1 c total)
• 1 tsp salt
• 2 Tbs onion powder
• 2 Tbs smoked paprika
• a dash of liquid smoke

Rub:

• ½ c brown sugar
• 1 tsp salt
• 3 Tbs onion powder
• 3 Tbs smoked paprika
• ¼ tsp pepper

Turkey:

• Olive oil

Directions:

Butter Boobs:

1. To make the butter boobs, combine the softened butter with all the spices until thoroughly mixed. 
2. Line 2 matching small bowls with wax paper. Divide the seasoned butter evenly and place the mixture into the 2 bowls. Be sure to smooth the surface of the butter, then place them into the freezer to harden. 

Rub:

Combine and mix all ingredients in a bowl and set aside. 

Turkey:

1. Place the thawed turkey on a cookie sheet over the kitchen sink because the process may be a bit messy.
2. Remove the neck, bag of anatomical parts, and any pin feathers. Pat the bird dry with paper towels.
3. Drizzle a small amount of olive oil over the bird and rub the skin until all sides of the outside surface are lightly covered. 
4. Using your fingertips, slowly move your hand up to separate the skin from both sides of the breast meat. Do your best not to tear the skin. 
5. Remove the wax paper, then add 1 butter boob to each breast (between the skin and the meat) so that the turkey looks like it has breast implants. When cooking, the butter will slowly melt over the turkey meat to baste and season it making it absolutely delicious! 
6. Using the rub, PAT the seasoning on all sides of the exterior of the turkey. 
7. Set your smoker to 225-250 F.
8. Smoke about 30 minutes per pound, so for example, a 12-lb turkey will take about 6 hours to cook completely.
9. Add a meat thermometer(s) to the thickest part of the breast meat, but be sure not to imbed it so far that it touches the bone or the empty cavity. 
10. Fire Note: Be sure to watch the smoker. As the butter melts and drips, the oils and juices may catch fire. If this happens, have a spray bottle with water handy so the flames can be extinguished quickly. The fire will char your bird, and it tastes better with smoke instead of char. 
11. Smoke the turkey until the internal temperature is 160 F, or 170 F in the thigh.
12. Allow the turkey to rest for about 15 minutes. The turkey will continue to cook and will reach the desired temperatures of 165 F, or 175 F in the thigh. 

I have it on excellent foodie authority that this smoked turkey is the most moist, delicious turkey that one could ever have and will be the standard that all other turkeys will try to live up to! It’s the food of amazing turkey dreams! It’s more time and effort than roasting in an oven bag, but it’s really worth it! Enjoy!

Betsy’s No Garlic Creamy Cauliflower Cheese Soup

 By Betsy Vail 04/17/2025

Ingredients:

• ¼ c olive oil
• 2 Tbs butter
• 1 medium onion, diced
• 24 oz. frozen cauliflower, thawed
• 4 c chicken broth
• ½ tsp smoked paprika
• 1 tsp salt (to taste)
• 2-3 Tbs onion powder (to taste)
• 4 c Mexican grated cheese
• 1½ c heavy cream
• Pepper (to taste)
  
  

Directions:

1. Heat the oil and butter together on medium heat in a large pot. 
2. Once the butter is melted, add the diced onions and sauté until the onions are translucent and lightly kissed with gold.
3. Fold in the thawed cauliflower flowerets. Note: I thaw the cauliflower in a glass bowl in the microwave and that works well. 
4. Stir the chicken broth, smoked paprika, salt, and onion powder into the pot and bring the mixture to a boil.
5. Once the soup begins to boil, reduce the heat and allow it to simmer for 20 minutes until the cauliflower is tender. 
6. Once the cauliflower is soft, scoop out the cauliflower and onions along with with a few ladles of broth and puree them until smooth. Stir the slurry back into the pot. 
7. Add the grated cheese 1 cup at a time until melted and mixed in. 
8. Stir in the cream and pepper.
9. Remove from heat and garnish with grated cheese and chopped parsley. 
10. Thoroughly enjoy this filling comfort food extraordinaire! It’s so simple and really delicious! 
    
    

Betsy’s No Garlic Steak and Mushroom Stroganoff with Dill

By Betsy Vail 07/24/2022

Ingredients:

• 1 package of wide egg noodles, cooked
• 1 – 1½ lbs. leftover steak, cooked to medium-rare/medium
• 2 c mushrooms, sliced and sautéed
• 2 Tbs minced onion
• 3 Tbs butter
• 2 Tbs olive oil, plus more as needed
• 2 c sour cream
• 1 c milk, as needed
• 3 Tbs onion powder (to taste)
• 1 Tbs dill weed
• ½ tsp sweet balsamic vinegar
• 1 tsp salt
• 1/8 tsp ground pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente. Drain the noodles, then return them to the pot. Toss the cooked noodles with a small amount of olive oil, then set aside.
2. Trim the cooked steak of excess fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2–3-inch strips. Set the steak strips aside.
3. In a large frying pan, sauté the sliced mushrooms and minced onion in the butter and olive oil, and cook over medium heat, stirring occasionally, until the mushrooms are kissed with gold and the onions are caramelized. Stir in the steak, and heat until the remaining fat is rendered soft and the meat is heated.
4. Remove the pan from the heat and stir in the sour cream, onion powder, dill, balsamic vinegar, salt, and pepper. Return to medium-low heat and simmer, stirring constantly, until the sour cream is heated. Do not allow to boil. Stir in enough milk for the sauce to reach your desired consistency. Taste and adjust flavors as desired.
5. Serve the noodles on a plate, then top with the steak and mushroom sauce. Garnish with parsley or dill.
6. Enjoy! 

Betsy and Becca’s No Garlic Happy Hobbit Braised Lamb Shanks

 By Betsy Vail and Becca Marvail 03/10/2024

Ingredients:

• 5 lamb shanks
• Salt
• Pepper
• ½ c olive oil
• ½ large yellow onion, cut into wedges
• 8 – 20 oz. cremini mushrooms, quartered (to taste)
• 16 oz. bag of baby carrots (to taste)
• 2 c beef broth 
• ¼ c brown sugar
• 2 bay leaves
• 2 Tbs tomato paste (heaping tablespoons are ok)
• 2 c cabernet sauvignon wine
• 1/8 c sweet balsamic vinegar 
• 1 tsp of fresh rosemary (chopped) (to taste)
• 2-3 tsp onion powder (to taste)
• ½ c butter 
• ½ c flour 
• Flat leaf parsley (for garnish)
  

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the lamb until browned on each side. Be sure to season each side of the lamb with salt and pepper. Set the lamb aside on a platter as they’re completed.
3. In a small bowl, combine the flour, butter, and onion powder until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the lamb, sauté the onions, quartered mushrooms, and carrots in the remaining oil until the onions are slightly translucent.
5. Add the broth, brown sugar, bay leaves, tomato paste, cabernet sauvignon wine, balsamic vinegar, rosemary, and beurre manie to the pot. Stir frequently and bring to a simmer. 
6. Return the lamb to the pot and cover with the lid. 
7. Bake at 375 F for 2 hours or until the meat is tender.
8. Allow the pot to rest for about 10 - 15 minutes. 
9. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Taste and adjust flavors if needed. Serve the lamb and sauce over bubble and squeak, mashed potatoes, noodles, or creamy cooked polenta,.
10. Garnish with parsley and enjoy this wonderful treat with your fellow hobbits and favorite wizard! 
    
    

Creative Considerations:

1. Add allspice
2. Use maple syrup instead of sugar
3. Use vegetables of your choice like diced parsnips, celeriac, or turnips.
4. Add fruit such as prunes, apricots, figs, or pomegranate arils.