1,269 vinegar recipes

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Broiled salmon steaks brushed with raspberry vinegar and black pepper, served with a raspberry mirepoix. A light, elegant fish dinner that cooks in under 5 minutes per side.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

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

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

Watermelon salsa with fresh cilantro, red onion, and balsamic vinegar. Sweet, tangy, and refreshing, served straight from the watermelon shell for a stunning summer presentation.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.