624 tangy recipes

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Pollo Loco-style citrus chicken marinade with fresh lemon, lime, orange juice, cilantro, and Mexican taco seasoning. Soak up to four hours and grill for juicy, tangy chicken.

Homemade pickled jalapeno slices in a sweet vinegar brine with garlic. Quick to prep, then chill for 7 days to develop bold, tangy heat. Better than store-bought.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.