412 rice vinegar recipes

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Pickled spring garlic in vinegar and sweetened soy sauce, Korean-style. Slow ferment that mellows young garlic into tender, savory cloves perfect for rice bowls and grilled meats.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.