489 peppers vinegar recipes

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.

Oma Pantke's German green bean stew with stewing beef, mashed potatoes, and savory seasoning. A thick, hearty Eintopf passed down through generations.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

Cuban-style black beans with ham bone, green peppers, garlic, and a finishing splash of vinegar. Three green bell peppers and a fresh ham hock build deep flavor in the slow-simmered classic.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.