Recipes with vinegar
1,337 recipes
Louisiana Red Beans & Rice
Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.
Mixed Italian Olives
Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.
Tomato-Cucumber Salad
Sliced tomatoes, cucumbers, and onions marinated in a simple sweet vinegar dressing. Five minutes of prep, an hour in the fridge, and you've got a cool, crunchy summer side dish.
Adobong Isda (Fish in Tangy Sauce)
A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.
Hummus Tamales
A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.
Asian Cabbage Noodle Salad
This Asian-inspired cabbage noodle salad recipe is addictive. The cabbage and noodles are tossed in a magical sweet, salty, sour salad dressing.
Stoba (Goat/Lamb with Peppers)
A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.
Picante De Huevos
Picante de huevos: a Colombian appetizer of hard-boiled eggs, avocado, onion, habanero, and vinegar blended into a spicy salad and served in hollowed mango halves.
Super Bowl Salsa
Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.
Saloon Pickled Eggs & Beets
Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.
Sweet & Sour Pork Ribs
Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.
Red Devil Pepper Sauce
Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.
Ham & Beet Salad
Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.
Gekochtes Schweinefleisch - Kesselfleisch
Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.
Bacon Cawl with Three Sauces
Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.
Barbecued Cube Steak
Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.
Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.
Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.
Sliced tomatoes, cucumbers, and onions marinated in a simple sweet vinegar dressing. Five minutes of prep, an hour in the fridge, and you've got a cool, crunchy summer side dish.
A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.
A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.
This Asian-inspired cabbage noodle salad recipe is addictive. The cabbage and noodles are tossed in a magical sweet, salty, sour salad dressing.
A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.
Picante de huevos: a Colombian appetizer of hard-boiled eggs, avocado, onion, habanero, and vinegar blended into a spicy salad and served in hollowed mango halves.
Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.
Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.
Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.
Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.
Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.
Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.
Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.
Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.
