Recipes with vinegar
4,417 recipes
Sweet & Zesty Barbecue Sauce
Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.
Walnut & Herb Stuffed Grilled Eggplant Rolls
This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.
Pickled Peppers or Chiles
Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.
Braised Escarole with Apples
Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.
Sweet-Sour Red Cabbage
Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.
Awesome Cincinnati Chili
Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.
Salmon Dip
Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.
Pickled Peppers or Chilies
Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.
Shrimp, Olive & Orange Skewers
Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.
Picante' Red Sauce
Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.
Rolled Ginger Cookies
Rolled ginger cookies with whole wheat flour, molasses, and a warming mix of ginger, cinnamon, and cloves. Chill the dough overnight for clean cut-out shapes that bake up crisp with spicy, old-fashioned holiday flavor.
Steamed Mussels with Carmelized Onions
Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.
Tomato Vinaigrette
Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.
Spinach & Mushroom Salad
Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.
Concia
Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.
Shallot & Papaya Chutney
Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.
Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.
This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.
Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.
Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.
Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.
Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.
Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.
Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.
Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.
Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.
Rolled ginger cookies with whole wheat flour, molasses, and a warming mix of ginger, cinnamon, and cloves. Chill the dough overnight for clean cut-out shapes that bake up crisp with spicy, old-fashioned holiday flavor.
Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.
Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.
Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.
Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.
Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.
