1,304 vinegar recipes

Quick microwave pickled beets and cucumbers: canned beets, fresh cucumber, and onion in a sweet-tangy pickling spice brine. Refrigerator pickles ready for the table tomorrow.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Creamy macaroni salad with a sweet-tangy dressing of mayonnaise, sweetened condensed milk, and vinegar. Mix, chill overnight, and bring to every cookout all summer long.

Old-fashioned pickled jalapenos with garlic and Mexican oregano in boiling vinegar. A simple, no-cook grandmother's recipe for spicy pickled peppers.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Though it need a little long time to cook, good to try and all the time is worthy.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

Balsamic-glazed salmon with Dijon mustard, pan-seared and coated in a tangy reduced vinegar glaze. A 4-ingredient, 30-minute dinner that's elegant enough for company.