Recipes with vinegar
1,337 recipes
Tender & Tangy Ribs
Make your ribs feel special with this tasty recipe that your family can enjoy!
Green Pepper Jelly
Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.
Refigerator Pickles
Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.
Cauliflower-Broccoli Medley
Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.
Molasses Ginger Snaps
Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.
Pickeled Jalapenos
Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.
Alice's Chess Pie
Alice's chess pie blends butter, sugar, eggs, half-and-half, cornmeal, and a splash of vinegar into a glossy custard pie with a crackly sugar top. A Southern pantry classic baked in a single crust.
Eggplant & Pasta in Tomato-Wine Sauce
Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.
Oriental Meatball Salad
Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.
Okra Pickles
Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.
Mango Ketchup
Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.
Josh's College Barbecue Sauce
No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.
Sliced Pork with Garlic & Chili Sauce
Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.
Short Ribs Pacific Style
Slow cooker short ribs Pacific style in a sweet and tangy sauce of ketchup, soy sauce, vinegar, and brown sugar. Broiled first to render fat, then braised 8 hours until fall-off-the-bone tender.
Szechuan Spiced Shrimp
Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.
Black Beans& Rice
Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.
Make your ribs feel special with this tasty recipe that your family can enjoy!
Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.
Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.
Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.
Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.
Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.
Alice's chess pie blends butter, sugar, eggs, half-and-half, cornmeal, and a splash of vinegar into a glossy custard pie with a crackly sugar top. A Southern pantry classic baked in a single crust.
Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.
Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.
Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.
Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.
No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.
Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.
Slow cooker short ribs Pacific style in a sweet and tangy sauce of ketchup, soy sauce, vinegar, and brown sugar. Broiled first to render fat, then braised 8 hours until fall-off-the-bone tender.
Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.
Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.
