Recipes with vinegar
1,337 recipes
Fresh Fruit Salad with Celery-Honey Dressing
Fresh fruit salad with pineapple, cantaloupe, strawberries, grapes, and blackberries in a homemade celery-honey dressing. A Southern Living-style summer salad with a blended vinaigrette.
Marinaded Deer Roast
Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.
Buffalo Chicken Lasagna
Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.
Awesome Mandarin Hot & Sour Soup
Mandarin hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons in a tangy chili-vinegar broth. Restaurant-quality Chinese classic.
Mom's Pickled Beets
Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.
Fish Kabobs
Fish kabobs thread cubed bass with mushrooms, peppers, pineapple, onion, and tomato, marinated in a tangy mustard-cayenne vinaigrette and grilled over coals. A summer cookout classic ready in an hour.
Barbecue Bits
Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.
Pickled Spiced Eggs
Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.
Whole Roast Suckling Pig
Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.
Chili Sauce
Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.
Waldorf Red Cake
Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.
Shrimp Pad Thai
A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.
Pickled Eggs & Beets
Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.
Stuffed Eggplant Pickles
Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.
Watermelon Rind Pickle
Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.
Bean Salad (Shawn's)
Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.
Fresh fruit salad with pineapple, cantaloupe, strawberries, grapes, and blackberries in a homemade celery-honey dressing. A Southern Living-style summer salad with a blended vinaigrette.
Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.
Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.
Mandarin hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons in a tangy chili-vinegar broth. Restaurant-quality Chinese classic.
Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.
Fish kabobs thread cubed bass with mushrooms, peppers, pineapple, onion, and tomato, marinated in a tangy mustard-cayenne vinaigrette and grilled over coals. A summer cookout classic ready in an hour.
Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.
Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.
Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.
Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.
Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.
A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.
Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.
Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.
Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.
Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.
