953 vinegar recipes

Corn fritters made from cheese seasoned with Australian native herbs and spices, served with a paperbark smoked beetroot jam.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

German potato salad with crispy bacon, tangy vinegar dressing, and a flour-thickened sauce served warm. A diabetic-friendly version using sugar substitute.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

No-cook freezer pickles combine sliced cucumbers and onions with sweet vinegar brine, ready to pull from the freezer whenever guests arrive.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Before winter shows up on your front door, try this scrumptious macaroni salad that goes perfect with grilled salmon.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.