803 apple vinegar recipes

Barbecue beef sandwiches made with pressure-cooked beef chuck shredded and simmered in a homemade ketchup-based BBQ sauce with brown sugar, Worcestershire, and vinegar. Great for potlucks and freezes well.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Smoked baby back ribs with a strawberry or raspberry jelly glaze and a brown sugar dry rub. A sweet-savory smokehouse classic with sticky, caramelized berry-glazed bark.

Easy salmon burgers with a honey barbecue sauce: canned salmon patties with bread crumbs, onion, and bell pepper, glazed on the grill or under the broiler for a 20-minute meal.

Tomato and bell pepper relish, a classic canning recipe with sweet peppers, onions, and ripe summer tomatoes simmered in spiced cider vinegar. Perfect for burgers, hot dogs, or pairing with sharp cheese.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Grilled rib eye steaks brushed with a sweet-and-tangy honey Dijon glaze and charred alongside thick red onion slices. A fast, bold grilled steak dinner with a sticky mustard crust.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.