624 tangy recipes

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

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

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Stovetop sweet and sour meatballs glazed in tangy pineapple sauce with crisp-tender green peppers in just 40 minutes.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

Mango passion fruit gelato blends fresh mango puree with tangy passion fruit nectar and half-and-half for a creamy tropical frozen dessert. Churns up in minutes with no egg yolks.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Slow cooker kumquat relish with dried apricots, golden raisins, ginger, and brown sugar. Set it and forget it for 8 hours. A tangy-sweet condiment for roast pork or chicken.