621 peppers vinegar recipes

French onion soup with Coca-Cola added to the beef broth for extra caramel sweetness and depth. Topped with broiled French bread and Parmesan cheese for a bubbly, golden crust.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Salt-free homemade barbeque sauce with molasses, Dijon mustard, apple cider vinegar, and liquid smoke. Big smoky-sweet flavor for low-sodium diets without tasting like it's missing anything.

Hot German potato salad tosses warm sliced potatoes with crispy bacon, onions, and a tangy bacon-fat vinegar dressing. The traditional warm potato salad, no mayo in sight.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.

One-skillet franks and potatoes baked with green peppers, onions, caraway seeds, and a splash of vinegar. A quick, hearty weeknight dinner with crispy potato rounds on top.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

A quick and simple recipe that's perfect for a light lunch at work or at home.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.